If you love the bold, rich flavor of espresso and the creamy indulgence of a well-made drink, this Espresso Martini Mocktail is going to be your new favorite. It’s smooth, slightly sweet, and gives you that coffeehouse-meets-cocktail-vibe. Best of all? It comes together in just 5 minutes, so it’s easy to treat yourself even on the busiest days.

Ingredient Notes

Here are some helpful notes about what I used and why to make this coffee mocktail.

• Crushed ice– You can use whole ice cubes if you want, I just like it broken down in the shaker and it’s a bit more distributed. If you don’t have access to crushed ice, just put some cubes in a ziplock bag and use a mallet to crush it. You want medium size pieces. Nugget ice is usually too small as it melts much faster and you don’t want to dilute your drink.
• Brewed espresso (chilled)– Or, strong coffee. I will do double strength if I go this route. I love my Ninja Coffee maker, it has a ‘specialty’ setting which will make strong coffee, it also has an iced coffee setting that could be used, but I’d still make it stronger than normal. Make the coffee/espresso ahead of time and have it chilled.
• Simple syrup– You can purchase this already made, or make your own. See the notes in the recipe card for the how to.
• Heavy cream– This adds thickness and smoothness, so don’t substitute it.
• Turbinado sugar– also known as ‘sugar in the raw’, this is optional for the rimming of the glass, but highly recommended!

How to Make A Non-Alcoholic Espresso Martini

Be sure to check out the full recipe and ingredient list in the recipe card below.

Optional: Prep your glass by chilling it in the frieezer for 30 minutes or so. Dip the rim of the glass in simple syrup, and then in the Turbinado sugar.

Making the Espresso Martini:

1. Fill a Cocktail Shaker with ice and add chilled espresso.
2. Add the simple syrup.
3. Then the heavy cream. Secure the cover, shake vigorously for 30-45 seconds. It should have a nice layer of frothy foam on top when it’s ready. Shake longer if necessary.
4. Strain into prepared glass. I used an 8 ounce coupe glass. You could also use a traditional martini glass.

Pro-tip- A dry shake means shaking without ice, often used to help froth the cream or egg whites in some cocktails. For this mocktail, we shake with ice to chill and froth simultaneously.

Garnish with coffee beans if desired. Enjoy! This is a great mocktail for coffee lovers, especially those who miss the flavor of a regular espresso martini but prefer an alcohol-free experience.If coffee vibe mocktails are your thing, don’t miss my Peppermint White Russian Mocktail or my Gingerbread White Russian Mocktail.

Tips & Tricks

• Don’t skip the sugar rim -it’s optional, but Turbinado sugar adds texture and a caramel-like sweetness that pairs beautifully with the espresso. Plus it looks stunning!
• Add Complexity– Add a dash of cherry coffee blast bitters or orange bitters from All the Bitter, a non-alcoholic bitters company.
• If you don’t have a cocktail shaker, you can use a mason jar with a lid.
• Cut the simple syrup to ½ an ounce or less for a less sweet mocktail. Maple syrup or honey also works in this drink. You can also substitute a stevia based sweetener if you prefer fewer calories.
• Cold brew concentrate also makes a nice substitute for the espresso. Decaf versions of espresso, coffee or cold brew concentrate all work as well.

Frequently Asked Questions

This fun twist on a virgin espresso martini delivers all the bold flavor and elegance, no alcohol required, and it’s one you’ll come back to again and again.

Storing Instructions

I recommend making this mocktail fresh and enjoying immediately. Storing it in the refrigerator for a long period of time may cause the cream to separate from the coffee and the froth will fade changing the texture.

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ESPRESSO MARTINI MOCKTAIL

This Espresso Martini Mocktail is bold, rich in espresso flavor, slightly sweet and oh so creamy! It comes together in just 5 minutes, so it’s easy to treat yourself even on the busiest days.

Course Beverage

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 365kcal

Author Chellie Schmitz

Cost $5

Equipment

• 8 ounce coupe glass
• cocktail shaker
• jigger or measuring cup with ounces
• small sauce pan if you’re making your own simple syrup.

Ingredients

• 1 cup crushed ice
• 4 ounces brewed espresso chilled
• 1 ounce simple syrup
• 2 ounces heavy whipping cream
• 2 tablespoons turbinado sugar for the rim of the glass, optional

Get Recipe Ingredients

Instructions

• For best results, chill your glass in the freezer for at least 30 minutes before making the mocktail.
• Optional garnish: dip the rim of an 8-ounce coupe or martini glass in simple syrup. Then dip into the sugar until it is coated.
  2 tablespoons turbinado sugar
• Fill a cocktail shaker with 1 cup of crushed ice. Pour in the chilled espresso, simple syrup, and heavy whipping cream. Shake vigorously for 30 seconds, then strain into a chilled coupe or martini glass.
  1 cup crushed ice, 4 ounces brewed espresso, 1 ounce simple syrup, 2 ounces heavy whipping cream

Notes

• This mocktail has the best flavor with espresso or strong coffee. You can also use cold brew concentrate.
• Cut the simple syrup to ½ an ounce or less for a less sweet mocktail. Increase if you like it sweeter. 
• Your can purchase simple syrup, or make your own. To make homemade Simple Syrup, combine 1 cup of water and 1 cup of sugar in a small saucepan over medium heat until the sugar dissolved. Let it cool to room temperature, then chill it in the fridge.
• Maple syrup, honey, or a stevia based sweetener can also be substituted for simple syrup if you prefer.
• If you don’t have a cocktail shaker, you can use a mason jar with a tight fitting lid.
• Add Complexity with a dash of cherry coffee blast bitters or orange bitters from All the Bitter, a nonalcoholic bitters company.

Nutrition

Calories: 365kcal | Carbohydrates: 46g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 44mg | Potassium: 79mg | Sugar: 46g | Vitamin A: 833IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 1mg

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Creamy, sweet, and perfectly tart, this no-bake Cranberry Cheesecake is the ultimate make-ahead holiday dessert. A buttery graham cracker crust, silky cheesecake filling, and vibrant cranberry topping come together for a festive showstopper that doesn’t require turning on the oven.

This no-bake cranberry cheesecake might just steal the show this holiday season.

Ingredient Notes For Cranberry Cheesecake

Some helpful information to set you up for success.

• Graham Cracker Crumbs– You can find these in the baking aisle, or you can crush graham crackers yourself. You’ll need about 8-10 full sheet graham crackers for 2 cups worth of crumbs. You can crush them in a bag with a rolling pin, or use a food processor.
• Butter– I used unsalted butter. Melt it in the microwave in 20 second increments, or on medium low on the stove top.
• Sugar– You’ll need both granualted sugar and powdered sugar.
• Cream Cheese– Full fat is recommended, it gives the creamiest texture and sets up the best. The cream cheese needs to be at room temperature before you start so plan ahead.
• White Chocolate Pudding Mix– This is going to add flavor and thicken up the filling. You could use vanilla instead, but I really like the white chocolate.
• Heavy Whipping Cream– This is for both the filling and garnishing. It keeps the filling fluffy and light.
• Vanilla Extract-I used the clear because the filling is white, but it’s completely fine to use the regular one.
• Cranberries-For the cranberry filling you can use fresh or frozen berries. Fresh cranberries are best for the sugared cranberries, which is an optional garnish but makes a stunning presentation.
• Cornstarch- This is used as a thickening agent for the cranberry layer. You’ll mix it with water (see the recipe card) to create a slurry.

How to Make No Bake Cranberry Cheesecake

Be sure to check out the full recipe and ingredient list in the recipe card below.

For The Crust

1. Make the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until evenly coated.
2. Press firmly into the bottom of a 9 inch deep dish pie dish or a springform pan. Place in the refrigerator to chill while preparing the filling.

For The Cheesecake Layer

1. Beat the softened cream cheese until smooth. Add pudding mix and powdered sugar.
2. Mix until combined.
3. In a separate bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and fluffy. 
4. Spread evenly over the crust.

For The Cranberry Layer

1. Combine cranberries, sugar, and water in a saucepan.
2. Cook over medium heat until the cranberries burst and soften. Stir in the cornstarch slurry and cook until the sauce thickens.
3. Remove from heat and stir in vanilla. Strain through a fine mesh strainer for a smoother sauce if desired. Let cool completely before spreading gently over the cheesecake layer.

For The Sugared Cranberries

1. Make a simple syrup by heating water and sugar in a saucepan until dissolved.
2. Add the cranberries and stir to coat.
3. Using a slotted spoon, remove them to a baking sheet lined with parchment paper. Allow them to sit at room temperature for about an hour.
4. Roll the cranberries in sugar, and place them on parchment paper to set. Try not to eat them all!

For the Whipped Cream Topping

1. Whip the remaining heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe decoratively over the chilled cheesecake.

Tips & Tricks For The Best No-Bake Cranberry Cheesecake

• Use full-fat cream cheese– It sets firmer and gives the creamiest texture. Low-fat versions may be too soft.
• Soften your cream cheese properly– Cold cream cheese = lumpy filling. Let it sit at room temp until it’s very soft. 30-60 minutes at least, depending on the temperature of your home.
• Whip the cream to stiff peaks– This helps the filling hold its shape. Don’t overbeat, but make sure it’s thick enough to scoop and fold (this is for the filling, not the topping).
• Fold gently– When combining whipped cream with the cream cheese mixture, fold slowly to keep the texture light and airy.
• Chill the crust before filling– This helps it firm up so the filling spreads easily without pulling up crumbs.
• Let the cranberry topping cool completely– Warm sauce will melt the cheesecake layer. It’s best room temp before spreading on top. Stir frequently to help cool it down. Don’t refrigerate it before spreading it on as it will be too thick.
• I used a 9 inch deep dish pie plat, but you can use a springform pan for super easy slicing and serving.
• Chill at least 6 hours, overnight is best– The longer chill time helps everything set and makes for cleaner slices.
• For perfect slices and edges– Use a hot knife wiped clean between cuts for neat slices.
• Roll sugared cranberries in sugar twice for extra sparkle
• Make sugared cranberries ahead– They’ll hold their sparkle for a couple days if stored at room temperature loosely covered.
• I used a hand mixer in this recipe for easy photos, but you can use a stand mixer if you prefer.
• If you find the cranberries are sticking to the parchment paper (after being in the simple syrup), you can place a baking rack on top of a parchment paper lined pan.
• Pipe whipped cream for a decorative finish if serving for a holiday.
  

This cheesecake has been a hit at my house even though it was a bit unexpected than the traditional pumpkin pie, pecan pie, etc. If you like that bit of surprise for Thanksgiving or Christmas occastions, check out my Chocolate Mousse with Pumpkin Whipped Cream, Bittersweet Chocolate Pudding with a hint of mint, or this Maple Apple Crisp topped with ice cream and Salted Caramel Sauce.

Frequently Asked Questions

Storing and Freezing

Store leftover cheesecake covered in the refrigerator for up to 4 days.

This cheesecake can also be frozen (without the whipped cream layer). Wrap it tightly and freeze for up to 1 month. Thaw it in the refrigerator overnight before adding whipped cream and serving. Sugared cranberries should also be added just before serving.

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Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

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No Bake Cranberry Cheesecake

This no bake cranberry cheesecake is as stunning as it is delicious. A buttery graham cracker crust forms the base, topped with a rich and creamy cheesecake layer that’s flavored with white chocolate pudding for extra smoothness. On top, a jewel-toned cranberry layer adds just the right amount of tartness to balance the sweet filling. Sugared cranberries make a sparkling decoration, while a final whipped cream layer brings it all together

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Chill time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 8

Calories 944kcal

Author Chellie Schmitz

Cost $10

Equipment

• 9 inch deep dish pie plate or Springform pan
• Mixing bowls
• Electric mixer
 (Hand mixer or Stand Mixer)
• Spatula
• Small saucepan
• Fine Mesh Strainer optional for straining the cranberry sauce
• measuring cups and spoons
• Rimmed baking sheet
• parchment paper

Ingredients

For the crust

• 2 cups graham cracker crumbs about 8-10 graham crackers crushed
• 1/2 cup unsalted butter melted
• 1/4 cup granulated sugar

For the cheesecake layer

• 16 ounces cream cheese softened
• 1 3.4 ounce white chocolate pudding mix
• 1/2 cup powdered sugar
• 1 1/2 cups heavy Whipping cream
• 1 teaspoon vanilla extract

For the cranberry layer

• 12 ounces fresh cranberries or frozen cranberries, do not thaw
• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon vanilla extract

For the sugared cranberries

• 1 cup fresh cranberries
• 1/2 cup water
• 1/2 cup granulated sugar plus more for rolling

For the whipped cream layer

• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Get Recipe Ingredients

Instructions

For the crust:

• Make the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until evenly coated. Press firmly into the bottom of a round pan or a springform pan. Place in the refrigerator to chill while preparing the filling.
  2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar

For the cheesecake layer

• Beat the softened cream cheese until smooth.
  16 ounces cream cheese
• Add pudding mix and powdered sugar, mixing until combined.
  1 3.4 ounce white chocolate pudding mix, 1/2 cup powdered sugar
• In a separate bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and fluffy. Spread evenly over the crust.
  1 1/2 cups heavy Whipping cream, 1 teaspoon vanilla extract

For the cranberry layer

• Combine cranberries, sugar, and water in a saucepan. Cook over medium heat until the cranberries burst and soften.
  12 ounces fresh cranberries, 1 cup granulated sugar, 1/2 cup water
• Stir in the cornstarch slurry and cook until the sauce thickens. Remove from heat and stir in vanilla. Strain through a fine mesh strainer for a smoother sauce if desired. Let cool completely before spreading gently over the cheesecake layer.
  1 tablespoon cornstarch, 1 teaspoon vanilla extract

For the sugared cranberries

• Make a simple syrup by heating water and sugar in a saucepan until dissolved.
  1/2 cup water, 1/2 cup granulated sugar
• Add the cranberries and stir to coat.
  1 cup fresh cranberries
• Remove with a slotted spoon and place on a rimmed baking sheet covered with parchment paper on it.
• Allow the berries to set for 1 hour.
• Roll the cranberries in granulated sugar. Let dry on parchment paper until set. About 5-10 minutes

For the whipped cream layer

• Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1 teaspoon vanilla extract
• Spread or pipe decoratively over the chilled cheesecake.
• Chill at least 6 hours or overnight before slicing for the best results.
• Decorate with sugared cranberries before serving.
• Store leftover cheesecake covered in the refrigerator for up to 4 days.
• The cheesecake can also be frozen (without the whipped cream layer) for up to 1 month. Thaw in the refrigerator overnight before adding whipped cream and serving.

Notes

• Use full-fat cream cheese for the creamiest texture.

• Make sure cream cheese is softened to avoid lumps.

• Whip the cream to stiff peaks before folding into the cheesecake.

• Cool cranberry sauce completely before spreading it on.

• Chill the crust before adding filling so it holds together.

• Don’t rush the chilling time, overnight is best.

• Use a hot knife wiped clean between cuts for neat slices.

• Pipe whipped cream for a decorative finish if serving for a holiday.

• Roll sugared cranberries in sugar twice for extra sparkle.

• Serve slices chilled for the best texture and flavor.
• If you choose to pipe the whipped cream as a garnish, you can half the recipe for the whipped cream layer. Or, keep it as is, and add an extra dollop on the served slices. 

OPTIONAL instructions for mini cheesecakes in a jar:

1. Combine graham cracker crumbs, melted butter, and sugar.
2. Press about 2 tablespoons of the mixture into the bottom of each jar or cup to form the crust.
3. For the cheesecake layer, beat cream cheese until smooth.
4. Add pudding mix and powdered sugar, mixing until fully combined.
5. Whip heavy cream with vanilla until stiff peaks form, then gently fold into the cream cheese mixture.
6. Spoon or pipe over the crust in each jar.
7. For the cranberry layer, combine cranberries, sugar, and water in a saucepan. Cook until cranberries burst and soften.
8. Stir in cornstarch slurry and cook until thickened.
9. Remove from heat and stir in vanilla.
10. Cool completely before spooning over cheesecake layers in jars.
11. For the sugared cranberries, heat water and sugar until dissolved.
12. Add cranberries, stir to coat, then remove and place on a parchment paper lined rimmed baking sheet and let set for one hour.
13. After setting, roll in sugar. Let dry on parchment paper for 5-10 minutes.
14. Whip cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon over the top of each jar.
15. Decorate with sugared cranberries. Chill for at least 4 hours or overnight before serving.

Nutrition

Calories: 944kcal | Carbohydrates: 86g | Protein: 8g | Fat: 66g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 350mg | Potassium: 248mg | Fiber: 3g | Sugar: 68g | Vitamin A: 2461IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 1mg

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The post No Bake Cranberry Cheesecake appeared first on Art From My Table.

These homemade Crescent Rolls are everything a store-bought tube can’t deliver. Rich, with real butter, perfectly soft and flaky, and made for gathering. They take about 2 hours total to make and worth every second of your time!

If there’s one thing my family can’t resist, it’s fresh bread. These crescent rolls barely make it to the table before they start disappearing. And don’t even ask about leftovers! I’ve doubled the batch more times than I can count, and somehow there’s never one left behind.

One year, I slipped little notes of gratitude inside the rolls before baking, like buttery fortune cookies for the soul. It was such a simple gesture, but my kids still talk about it. We laughed, we cried, and I think it made the bread taste even better. That’s what I love most about recipes like this — they don’t just feed your people, they create moments.

Learning how to make crescent rolls at home might sound intimidating, but this from-scratch recipe is simple, approachable, and perfect for holidays, Sunday dinners, or any time you want to add something warm and comforting to the table. Plus, they freeze and reheat beautifully.

These are a favorite at our holiday table, see my Thanksgiving Recipes for more holiday ideas.

Ingredient Notes For Homemade Crescent Rolls

A few details about the ingredients I chose for this recipe that will help you succeed.

• Whole Milk– offers the richest result, I highly recommend. You can use 2% if you’d like, it will still turn out, but the whole is better.
• Sugar- To keep things simple, I just used regular white granulated sugar.
• Unsalted Butter- If you only have salted butter, reduce the salt in the recipe to 1 1/2 teaspoons instead of 2 teaspoons.
• Salt- It helps strengthen the gluten structure, which improves the roll’s texture. It also enhances flavor and balances the sweetness in the dough.
• Yeast- use instant yeast (also called “rapid rise” or “bread machine yeast”). It doesn’t need to be proofed before mixing, it can be added directly to the dough. It activates faster than active dry yeast, which means shorter rise times.
• Warm water- The ideal temperature is around 105–115°F — warm to the touch, but not hot. I recommend a thermometer, but if you don’t have one, test on your wrist, it should feel like warm bath water. If it’s too hot, it will kill the yeast.
• Eggs- Adds richness, structure, and a soft crumb to the rolls. They also help the dough rise higher because of their protein and fat content. Use room temperature eggs if possible, they incorporate more easily and help the dough rise more evenly.
• All purpose flour- I like the King Arthur Brand, and always use unbleached flour.
  

How to Make Crescent Rolls From Scratch

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Heat 1 cup of milk in a small saucepan until hot to the touch, but not boiling. Add the hot milk to a mixing bowl along with the sugar, butter, and salt. Mix until combined.
2. Add the yeast, 2 eggs, 1 cup of flour, and the warm water to the mixing bowl. Mix again to combine. 
3. Add the remaining flour in 1 cup increments until the dough is soft. It should still be slightly sticky but should also pull away from the sides of the mixing bowl while mixing. Form the dough into a ball in the center of the mixing bowl.
4. Cover the bowl with a kitchen towel and let rise 45-60 minutes or until the dough has doubled.
5. Roll out the dough into a circle until it is about ½ inch thick. (Don’t worry if you’re circle isn’t perfect– neither is mine! 😜).
6. Using a large knife or a pizza cutter, cut the dough in half repeatedly until you have 16 triangular wedges. 
7. Take each wedge and roll it in on itself, starting at the wide end and rolling towards the tip. Place the rolled wedges onto the prepared baking sheets, leaving about 1-2 inches between each roll.
8. Cover the baking sheets with a kitchen towel and let rise for 25-30 minutes. Use a pastry brush or basting brush to spread an even layer of the egg wash over each roll.

Bake, cool, and Enjoy!

These crescent dinner rolls go with just about everything! You’ll definitely want them with your Roasted Turkey, we also eat them with Braised Beef, Meatloaf, and any of our Soup Recipes (check out the Lemon Orzo or Pasta Fagioli-YUM!)

Tips & Tricks

• I used a stand mixer for this recipe with the paddle attachment. The speed should stay at ‘stir’ or the lowest setting. If you don’t have one, start with a wooden spoon in mixing your dough together and finish with your hands.
• Work quickly between the first and second rises. The dough will continue to rise during this time, and if it rises too much, it can become more difficult to cut and roll up the wedges.
• To ensure that the rolls maintain their shape in the oven, roll the wedges somewhat tightly, but not so tight that you have to excessively stretch the dough.
• Feeling indulgent? Make this Texas Roadhouse Butter Recipe to serve with it!

Frequently Asked Questions

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Crescent Rolls

Buttery, flaky, and melt-in-your-mouth good — these homemade crescent rolls are a tradition in the making.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Rise time (includes both rises) 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 16 rolls

Calories 219kcal

Author Chellie Schmitz

Cost $5

Equipment

• sauce pan
• stand mixer (can be made without one too, see notes)
• large bowl (stand mixer bowl if using a stand mixer, otherwise large glass bowl)
• Wooden spoon (if not using a stand mixer)
• measuring cups and spoons
• Rolling Pin
• kitchen towel or shower caps for covering dough I use disposable shower caps, they work like a charm. You will need a towel to cover the shaped rolls during their rise.
• pizza cutter or large knife to cut the dough
• baking sheet
• parchment paper
• pastry brush

Ingredients

Dough:

• 1 cup whole milk
• ⅓ cup sugar
• 6 tablespoons unsalted butter room temperature
• 2 teaspoons salt
• 2 tablespoons instant yeast
• 1 cup warm water
• 2 eggs room temperature
• 5-6 cups all-purpose flour

Egg wash:

• 1 egg
• 1 tablespoon whole milk

Get Recipe Ingredients

Instructions

• Heat 1 cup of milk in a small saucepan until hot to the touch, but not boiling. Add the milk to a mixing bowl along with the sugar, butter, and salt. Mix with a spoon until combined, or until most of the butter has melted.
  1 cup whole milk, ⅓ cup sugar, 6 tablespoons unsalted butter, 2 teaspoons salt
• Add the yeast, 2 eggs, 1 cup of flour, and the warm water to the mixing bowl. Mix again to combine. Add flour in 1 cup increments until the dough is soft. It should still be slightly sticky but should also pull away from the sides of the mixing bowl while mixing. (This took me about 5 ½ cups of flour in total.)
  2 tablespoons instant yeast, 2 eggs, 5-6 cups all-purpose flour, 1 cup warm water
• Form the dough into a ball in the center of the mixing bowl. Cover the bowl with a kitchen towel and let rise 45-60 minutes or until the dough has doubled.
• During the rise, line 2-3 baking sheets with parchment paper.
• After the rise, place the dough on a floured surface and sprinkle an additional thin layer of flour on top of the dough. Using a rolling pin, roll out the dough into a circle until it is about ½ inch thick.
• Using a large knife or a pizza cutter, cut the dough in half repeatedly until you have 16 triangular wedges. Take each wedge and roll it in on itself, starting at the wide edge and rolling towards the tip. Place the rolled wedges onto the prepared baking sheets, leaving about 1-2 inches between each roll.
• Cover the baking sheets with a kitchen towel and let rise for 25-30 minutes.
• During this second rise, preheat the oven to 375 degrees and prepare the egg wash by whisking together an egg and 1 tablespoon of whole milk.
  1 egg, 1 tablespoon whole milk
• After the rise, use a pastry brush or basting brush to spread an even layer of the egg wash over each roll.
• Bake the rolls for 12-15 minutes or until golden brown. Let cool for 10 minutes before transferring to a baking sheet. Serve warm.

Notes

• I used a stand mixer with the paddle attachment. Use the lowest setting on your stand mixer to mix the dough, If you aren’t using a stand mixer, start by mixing the dough with a wooden spoon, and finish with your hands.
• Instead of a kitchen towel to cover the dough during rising, I use disposable shower caps. They cling to the bowl and work perfectly. You will need a towel or a few though to cover the shaped rolls during their rise. 
• You’ll want to work quickly between the first and second rises. The dough will continue to rise during this time, and if it rises too much, it can become more difficult to cut and roll up the wedges.
• To ensure that the rolls maintain their shape in the oven, roll the wedges somewhat tightly, but not so tight that you have to excessively stretch the dough.
• While these rolls taste great on their own, they also pair very well with butter or jam. 
• See the post for flavor variations. 

Nutrition

Calories: 219kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 310mg | Potassium: 84mg | Fiber: 1g | Sugar: 5g | Vitamin A: 202IU | Vitamin C: 0.001mg | Calcium: 32mg | Iron: 2mg

Trouble Shooting Tips

Bread baking can feel a little intimidating, but don’t worry — these rolls are pretty forgiving. If something feels off, here are a few quick fixes to help troubleshoot.

My dough didn’t rise.

• Check your yeast. Make sure your yeast is fresh and not expired. If using active dry yeast, it must be proofed first.
• Water temperature matters. Water that’s too hot (over 120°F) can kill yeast; too cold won’t activate it properly. Aim for warm, bath-like water (about 105–115°F).
• Give it more time. If your kitchen is cold, your dough may just need longer to rise. Try setting the bowl near a warm oven or use the “proof” setting if you have one.

My dough is too sticky to work with.

• That’s normal early on! The dough should be slightly sticky but not wet. Add flour a tablespoon at a time while kneading until it’s manageable. Avoid adding too much — over-floured dough leads to dense rolls.

My rolls came out dense, not soft and fluffy.

• Over-flouring and under-rising are common causes. Make sure the dough doubles during both rise times.
• Also, check your shaping — if they’re too loosely rolled or under-proofed, they won’t bake evenly.

My rolls unrolled or spread out in the oven.

• Try rolling them a bit tighter next time and be sure the tip is tucked underneath on the baking sheet.
• Also, let them rise the second time after shaping — this helps them hold structure.

My rolls browned too quickly or unevenly.

• Make sure your oven is fully preheated. An oven thermometer can help ensure accuracy.
• Rotate your pans halfway through baking if your oven has hot spots.

My egg wash made the tops too dark.

• Use a light hand with the egg wash. A thin, even coat is all you need. If you’re concerned, bake for a few minutes less and keep a close eye at the end.

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Boursin Mashed Potatoes are rich, creamy, and irresistibly flavorful thanks to the addition of Boursin cheese. The soft, garlicky herb spread melts seamlessly into the fluffy potatoes, creating a side dish that feels both indulgent and comforting. Perfect for holidays, weeknight dinners, or anytime you want give your usual dinner an upgrade.

If you’ve never cooked with Boursin cheese before, you’re in for a treat. This soft, spreadable cheese is packed with garlic and herbs (also comes in other flavors), and it melts beautifully into warm potatoes. No extra chopping or seasoning required.

It’s one of my favorite real-food shortcuts that delivers major flavor with almost no effort. You can also stir it into pasta, soup, spread on a sandwich, or even dolloped on roasted vegetables. I use it to create the silky sauce in this Boursin Chicken Pasta — no roux required.

Growing up I didn’t like mashed potatoes. As a young adult I was at a Friends giving and I put some on my plate to be polite. They were so good! Turns out my mom used potato buds and my friend made hers from scratch. Now that I’ve made them with Boursin cheese, I don’t know that I’ll ever go back! Potatoes are awesome because there are so many ways to enjoy them. These Twice Baked Potatoes are another favorite.

Ingredient Notes

Here’s some info on why I chose what I chose for this recipe and any substitutions that will work.

• Yukon Gold Potatoes or Baby Potatoes – These have a naturally buttery flavor and a creamy texture that’s perfect for mashed potatoes. They’re also lower in starch than Russets, which helps prevent them from becoming gluey. Baby potatoes (especially yellow ones) work great too. No peeling required if you like a more rustic mash. Russet potatoes can be used, but you’ll want to peel them and be extra gentle when mashing. Red potatoes can also be used, but they tend to be a bit heavier and a little more waxy.
• Boursin Cheese – This is the secret shortcut that brings rich, herby flavor without extra work. The garlic and fine herbs blend melts smoothly into the warm potatoes and adds a savory depth that tastes like you did a lot more than open a package.
• Butter – Unsalted butter gives you more control over the seasoning, and adds richness that rounds everything out. Room temperature butter melts more easily into the warm potatoes.
• Whole Milk + Heavy Cream – This combo gives the perfect balance of creaminess and body without feeling too heavy. Warming the dairy before mixing helps it incorporate easily and keeps the potatoes smooth and fluffy.
• Fresh Parsley for Garnish – A sprinkle of parsley on top adds color and a fresh finish that brightens up the richness of the dish. Optional, but such a nice touch. Fresh chives are also a nice option.

How to Make Boursin Cheese Mashed Potatoes

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Boil the potatoes. Start with cold water, potatoes and salt in the pot and heat until it boils. Cook until fork tender.
2. After draining the potatoes, return them to the pot and mash them.
3. Flavor the potatoes by stirring in the butter, milk, cream, Boursin cheese, salt and pepper.
4. Gently stir until well combined.

These are so creamy and flavorful! My family said this is the only mashed potatoes recipe we need!

Tips & Tricks

• Use Yukon golds for the creamiest texture.
• Cut potatoes evenly so they cook at the same rate.
• Give the potatoes a minute or two in the pot after draining to steam off excess moisture before mashing.
• Use a hand held masher or ricer for the smoothest mash. For a whipped texture, you can also use a hand mixer, which will incorporate more air, just don’t overdo it.
• Don’t over mix or they can become gluey.
• Always warm milk and cream before adding.
• Crumble the Boursin cheese and add it last so it melts smoothly into the potatoes.
• Top with a pat of butter just before serving for richness.
• Garnish with fresh herbs for a restaurant-worthy presentation.

Serve these delicious Mashed Potatoes with Boursin Cheese at your holiday table alongside Roasted Turkey or Braised Beef with Cranberries. Or for everyday goodness, eat them with Air Fryer Pork Chops, Meatloaf, or Stuffed Flank Steak.

Frequently Asked Questions

Variations & Flavor Ideas

This recipe is super flexible. Here are a few ways to change up the flavor profile if you’re someone that likes to change things up often.

Try different Boursin flavors. The garlic and fine herbs is classic, but the shallot & chive, caramelized onion, or rosemary and garlic varieties are equally delicious and bring a unique twist. Just swap in the same amount.

Make it extra creamy. Stir in a few tablespoons of sour cream along with the Boursin for an ultra-luxurious mash.

Add roasted garlic. If you’re a garlic lover, roast a whole head of garlic (cut off the top, douse with olive oil, wrap in foil, and roast at 375 for 30-40 mintues until soft) and mash it into the potatoes for deeper, sweeter garlic flavor alongside the herby cheese.

Loaded mashed potatoes. Fold in crispy bacon bits, shredded cheddar, and chopped green onions for a loaded version. Great for game day or a casual dinner.

Make it baked. Spread the mashed potatoes into a casserole dish, top with a little extra Boursin or shredded cheese, and bake until golden for a more structured, dinner-party-ready version.

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If you’re building your full holiday menu, browse all my Side Dishes for more inspiration.

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Boursin Mashed Potatoes

These boursin mashed potatoes are rich, creamy, and irresistibly flavorful thanks to the addition of boursin cheese. The soft, garlicky herb spread melts seamlessly into the fluffy potatoes, creating a side dish that feels both indulgent and comforting. Perfect for holidays, weeknight dinners, or anytime you want to elevate your meal, this recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 233kcal

Author Chellie Schmitz

Cost $10

Equipment

• large pot
• Colander
• Potato masher or ricer
• Wooden spoon or spatula
• measuring cups and spoons
• cutting board
• chef's knife

Ingredients

• 3 pounds Yukon gold potatoes or baby potatoes cut into chunks (peeled or unpeeled)
• 1 tablespoon salt for boiling water
• ½ cup unsalted butter room temperature
• 1/2 cup whole milk warmed (more as needed)
• 1/2 cup heavy cream warmed
• 1 package 5.2 ounces boursin cheese, garlic and fine herbs flavor
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

Get Recipe Ingredients

Instructions

• Place the potatoes in a large pot and cover with cold water. Add salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes in a colander and return them to the hot pot for a minute or two to steam off excess moisture.
  3 pounds Yukon gold potatoes or baby potatoes, 1 tablespoon salt for boiling water
• Mash the potatoes using a masher or ricer or hand mixer until smooth. Add the butter, warmed milk, and cream. Stir gently to combine.
  ½ cup unsalted butter, 1/2 cup whole milk, 1/2 cup heavy cream
• Crumble the boursin cheese into the potatoes and stir until melted and fully incorporated. Adjust consistency by adding more milk if needed.
  1 package
• Season with salt and pepper to taste. Transfer to a serving bowl and garnish with fresh chives or parsley. Serve warm.
  Salt and black pepper to taste, Fresh parsley or chives for garnish
• Storage
 Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.

Notes

• Use Yukon golds for the creamiest texture.

• Cut potatoes evenly so they cook at the same rate.

• Don’t over mix or they can become gluey.

• Dry potatoes in the pot after draining to remove excess moisture (just returning them back to the hot pot for a minute or two will steam off the moisture).
• Use a ricer for the smoothest mash.

• Always warm milk and cream before adding.

• Add boursin last so it melts smoothly into the potatoes.

• Taste before adding extra salt since the cheese is seasoned.

• Top with a pat of butter just before serving for richness.

• Garnish with fresh herbs for a restaurant-worthy presentation.

Nutrition

Calories: 233kcal | Carbohydrates: 5g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 15mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 797IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.1mg

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The post Boursin Mashed Potatoes appeared first on Art From My Table.

These delicious Glazed Pecans are a satisfying treat on their own, or a crunchy, sweet enhancement for salads, desserts, or even a fruit parfait. Cooked on the stovetop with low-carb sweetener, vanilla, and a hint of cinnamon, they make a lovely treat for the holiday season or wrapped up as a gift for friends and neighbors. If keto isn’t your thing, I’ve included how to make these the indulgent way too.

Key Ingredients

Here’s some useful information about the ingredients I chose for this recipe.

• Pecan halves – Halves are best to use especially if you want to snack on them. You can use chopped pecans or pecan pieces, which is great for toppings, but not quite a finger food. Walnuts are the closest to the pecan and can be substituted. 

• Swerve Brown Sugar – This brown sugar alternative does not affect blood sugar. Therefore, the calorie count for one teaspoon is a big zero. You could also use a brown monk fruit sweetener. However, regular brown sugar (or regular sugar ) works just fine if you’re not counting calories. If you like something a little more pure, use maple syrup. In my opinion, the brown Swerve is the best option.

• Vanilla Extract – Pure vanilla extract is best, I prefer to not use imitation. If you want to infuse some maple flavor, you can use pure maple extract instead of, or in addition to, the Vanilla. I really like the vanilla, so I’ll do half and half.
• Ground Cinnamon– I buy the big container from Costco, it’s the best value and the cinnamon is a nice flavor.
• Salt– I typically use Himalayan pink salt, but any salt will do in this recipe. It’s a small amount, and we are using it to balance the sweetness.

How To Make Keto Candied Pecans

Be sure to check out the full recipe and ingredient list in the recipe card below.

Before you begin, prepare a baking sheet lined with parchment paper and set it aside. I love this easy and inexpensive set. Nordic Ware Aluminum Commercial Baker’s Half Sheet. 

1. Mix water, brown sugar, cinnamon, salt, and vanilla together.
2. Toast the pecans on medium heat in a saucepan. Stir occasionally until they become fragrant, about 5 minutes.
3. Pour the sauce mixture over the pecans in the pan and stir well to coat.
4. Spread the coated pecans on the parchment lined baking sheet in a single layer and cool at room temperature. The pecans will harden in a few hours.

Tips & Tricks

• Fresh is best! For best results, fresh pecans are a must-have. If you have some pecans that have been in the cupboard for awhile, check the date. Nuts can go rancid (you’ll know by the smell and taste). You can always store them in the refrigerator or freeze them in an airtight container if you don’t think you’ll use them often. Costco usually has the best price for a large bag of them. Or I’ll shop Aldi for a smaller bag.
• Glazing- When coating your pecans in the saucepan, be sure to stir constantly just until the brown sugar is dissolved. They don’t need much time and you want to watch closely so they don’t burn.
• Prep– Don’t forget to have your cookie sheet ready. When the pecans come out of the pan, they need to go straight onto the parchment paper and cookie sheet to cool.

These sweet and crunchy pecans are perfect for snacking or gifting. And they pair perfectly with an Espresso Martini Mocktail on the side.

Storing and Freezing

Store glazed pecans in an airtight container for two weeks, or freeze for up to six months. 

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Keto Candied Pecans

These delicious Keto Candied Pecans are a healthy treat on their own, or a crunchy, sweet enhancement for salads, desserts, or sweet potato recipes.

Course Dessert, Snack

Cuisine American

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 6 minutes minutes

Servings 4 people

Calories 172kcal

Author Chellie Schmitz

Cost $8

Equipment

• Rimmed baking sheet
• parchment paper
• small sauce pan

Ingredients

INGREDIENTS

• 1 ½ tablespoons Swerve brown sugar or regular if Keto isn't important to you.
• 1 ½ tablespoons water
• ¼ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 cup pecan halves

Get Recipe Ingredients

Instructions

INSTRUCTIONS

• Line a rimmed baking sheet with parchment paper and set aside.
• Mix water, brown sugar, cinnamon, salt and vanilla together.
  1 ½ tablespoons Swerve brown sugar, 1 ½ tablespoons water, ⅛ teaspoon ground cinnamon, ⅛ teaspoon salt, ¼ teaspoon vanilla extract
• Heat a small saucepan to medium heat. Add the pecans and stir occasionally until they become fragrant, about 5 minutes.
  1 cup pecan halves
• Pour in the cinnamon sugar mixture and stir to coat. Remove from heat.
• Spread the coated pecans in a single layer on the prepared pan.
• Cool at room temperature. The pecans will harden in a few hours.

Notes

• If you’re not into Keto, just use regular brown sugar.
• Brown Monk fruit sweetener can be substituted for Swerve Brown, but I do prefer the Swerve.
• When coating your pecans in the saucepan, stir constantly just until the brown sugar is dissolved. 
• When the pecans come out of the pan, they need to go straight onto the parchment paper and cookie sheet. They do continue to cook for a few minutes, that’s why it’s important to get them out of the pan and onto the baking sheet. 
• For a flavor variation, substitute all or some of the vanilla extract for maple extract.

Nutrition

Calories: 172kcal | Carbohydrates: 4g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 73mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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The post Glazed Pecans {Keto Friendly} appeared first on Art From My Table.

With a soft, bubbling souffle’-like inside and a sweet and crunchy pecan outside, This Sweet Potato Crunch is a wowing addition to any holiday or turkey dinner. 

No holiday gathering would be complete without the sweet potatoes! There are many sweet potato casserole recipes out there, but what I love about this one is the whipped texture and the praline topping that gives it a little extra crunch.

Most sweet potato casserole recipes usually involve boiling the holiday spud. There are two concerns with that:

Besides your turkey dinner on Thanksgiving, It also pairs well with Flank Steak Pinwheels and Braised Beef.

Key Ingredients and Substitutions

• Sweet Potatoes– For the best baking options, I recommend red or orange sweet potatoes. They have more starches that break down into sugars, and are therefore more moist.
  
• Coconut Milk- This sweet and healthy milk infuses the casserole with extra flavor and plays off of the salty-sweet crunch of the pecans. Regular milk is totally fine, I’ve made it a lot of times that way.
  
• Eggs– Whipping eggs into our mixture is going to make everything light and fluffy and give it that souffle’-ish texture. Plus it adds a little protein.
  
• Vanilla– Pure vanilla extract is best.
  
• Pecans– They are a delicate nut and taste delicious. Walnuts can be used as well in a pinch.
  
• Brown Sugar– If you want to lighten this up, use a substitute such as coconut sugar (for less processed) or Swerve brown for a sugar free option. There is still natural sugar in the Maple syrup of course.
  
• Maple Syrup– This helps the topping stick together.

How To Make Sweet Potato Crunch

Part One: Prep the sweet potatoes

This is an overview of the recipe, see the complete details in the recipe card.

Part Two: Assembling the casserole

Frequently Asked Questions

Related Recipes

Please share

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you would share it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

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Sweet Potato Crunch

With a soft, bubbling inside, and a crunchy pecan outside, Sweet Potato Crunch is a wowing addition to any holiday or turkey dinner.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Potato baking time 1 hour hour

Total Time 1 hour hour 42 minutes minutes

Servings 8

Calories 416kcal

Author Chellie Schmitz

Cost $10

Equipment

• Rimmed baking sheet
• Stand mixer or hand mixer

Ingredients

For the Potato Mixture

• 6 sweet potatoes
• 3 tablespoons butter
• 1 cup coconut milk I like the unsweet refrigerated kind, can use canned if you prefer. Nut milk or cow's milk works too.
• 2 eggs
• 1 teaspoon vanilla extract

Fort The Topping

• 1 cup chopped pecans that means chop the pecans first, then measure.
• ½ cup brown sugar
• 2 tablespoons maple syrup

Get Recipe Ingredients

Instructions

For the Potato Mixture

• Preheat oven to 400°
• Pierce each potato several times with a paring knife.
• Bake the potatoes for 1 hour, or until they are easily pierced with a fork. Remove from the oven and reduce the oven temperature to 350°.
• Once the potatoes are cool to the touch, cut them in half lengthwise and scoop out all the flesh and place it in a mixing bowl.
• Using a stand mixer and the wire whip attachment, whip the potatoes until they are mashed together. (a hand mixer works well too)
• Add the butter, milk, and eggs, and whip again until they are light and fluffy.
• Grease a 9x 13 casserole dish with butter or coconut oil spray. Place the potato mixture in the dish and spread evenly. Set aside.

For the Topping

• Combine the pecans, brown sugar, and maple syrup in a small bowl, mix until well incorporated.
• Spoon the topping evenly over the casserole. Bake at 350° for 30 minutes or until warmed throughout.

Make Ahead Instructions

• Make the recipe up through spreading the sweet potato mixture in the greased casserole dish.
• Place a couple of layers of plastic wrap lightly, but directly, over the mixture. Then cover the dish with foil.
• Place in the freezer for up to one month.
• To reheat, let it thaw completely, make and add the topping, then bake as directed. It's a good idea to let the casserole come to room temperature before baking. To do this, allow it to sit out on the counter for 30 minutes prior to baking.

Notes

• I typically use 6 medium sized potatoes or 4 very large potatoes. I’m not afraid to use extra as this is the bottom layer. More potatoes will make a thicker layer and make this go a little farther.
• Cut potatoes right away after removing from the oven. This will help them cool faster. Cutting them lengthwise makes it easier to scoop out the flesh
• If you want to lighten this up, you can use a coconut sugar as a less processed option in place of the brown sugar. Or use something such as Swerve brown for a sugar free (stevia based) option. There is still natural sugar from maple syrup in the recipe. 

Nutrition

Calories: 416kcal | Carbohydrates: 54g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 154mg | Potassium: 736mg | Fiber: 6g | Sugar: 24g | Vitamin A: 24245IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 3mg

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The post Sweet Potato Crunch appeared first on Art From My Table.

Green beans are one of the best, staple side dishes because they taste great and have several health benefits.

There are several ways to perfectly cook this tasty veggie. The Arkansas method that utilizes bacon is one of my favorites, but you can try my Garlic Roasted Green Beans or Air fryer green beans if you’re looking for something without bacon. 

Key Ingredients and Substitutions

• Green Beans – I’m using fresh, which I like best. Frozen or canned are an option, but the texture and flavor will vary.
• Bacon – Traditionally pork bacon, but you can use turkey bacon too. To save time, you can substitute store bought pre-cooked bacon. However, be sure to check the ingredients. If the pre-cooked bacon has a maple flavoring it will affect the flavor of this recipe.
• Butter- I always cook with unsalted butter, so I can control the level of saltiness.
• Brown Sugar- The brown sugar sugar adds a bit of sweet to the otherwise salty flavor. You can substitute coconut sugar, or a stevia based sweetener like Swerve Brown.
• Soy Sauce– This ingredient adds a surprising kick of flavor to the dish!
• Garlic– Fresh is best! If that’s not an option, you can use the jarred version, or garlic powder. If using the powder, use 1 teaspoon.
• Salt & Pepper- To taste! Soy sauce is salty on it’s own, so I recommend adding these seasonings afterwards to satisfy your taste buds, if needed.

PART ONE: PREPARE THE BACON

The easiest way to cook bacon is in the oven. I LOVE crispy bacon, but for this recipe, don’t let it get that far. It’s going in the oven a second time with the beans and it will get its crispness then.

NOTE: My bacon is not perfect strips because it came straight from the farm, but it tastes amazing!

1. Lay strips of bacon on a rimmed baking sheet, bake in a preheated 350° oven for 15-20 minutes until cooked, but not crispy. 
2. After cooking, transfer each piece to a plate lined with a paper towel to absorb extra grease. Once cooled enough to handle, chop into pieces.

1. Add the green beans to a large pot of boiling water and cook for 3 minutes. While the beans are cooking, prepare an ice bath by placing 2 cups of ice cubes in a bowl, add very cold water, set aside.
2. After 3 minutes of boiling, drain the beans and immediately put them in the ice bath to stop the cooking.

They will be crisp-tender at this point and will soften a little bit more after cooking in the oven.

PART THREE: ASSEMBLE AND BAKE

1. Place melted butter, sugar, soy sauce, and garlic into a measuring cup or small bowl. Stir until combined.
2. Place the blanched green beans in a 9×13 baking dish.
3. Pour the sauce over and toss to coat well.
4. Add the bacon over the top. Bake for 20-30 minutes. 

Frequently Asked Questions

Storing & Freezing

Store cooked Arkansas beans in an airtight container in the refrigerator for 3-5 days. When you are ready to reheat, we recommend roasting in the oven. This will re-crisp the bacon.  

If you have leftovers, you can certainly freeze them in an air-tight container for up to 6 months. When you thaw and reheat, it may have a softer texture.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

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Arkansas green beans

Fresh green beans combined with a tangy garlic-butter sauce and topped with crisp bacon makes this Arkansas Green Beans recipe an unforgettable side dish!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 212kcal

Author Chellie Schmitz

Cost $5

Equipment

• 9×13 casserole dish
• Rimmed baking sheet
• Foil

Ingredients

• 1 ½ pound fresh green beans ends trimmed
• 6-8 slices bacon cooked (not crispy) and chopped.
• ¼ cup butter melted
• 2 tablespoons brown sugar
• 1 teaspoon soy sauce
• 2 garlic cloves pressed
• Salt and pepper to taste this will vary as bacon and soy sauce are salty

Get Recipe Ingredients

Instructions

Cook Bacon:

• Preheat oven to 350.
• Lay strips of bacon on a rimmed baking sheet, bake in the oven for 15-20 minutes until cooked, but not crispy.
• After cooking, transfer each piece to a plate lined with paper towel to absorb extra grease. Once cooled enough to handle, chop into pieces.

Blanch Beans:

• Bring a large pot of water to a boil.
• Prepare an ice bath by placing 2 cups of ice cubes in a bowl, add very cold water, set aside.
• Add the green beans to the boiling water and cook for 3 minutes.
• Drain the beans and immediately put them in the ice bath to stop the cooking.

Cook the beans:

• Place melted butter, sugar, soy sauce, and pressed garlic into a measuring cup or small bowl. Stir until combined.
• Place the blanched green beans in a 9×13 baking dish.
• Pour the sauce over and toss to coat the beans well.
• Add the bacon over the top. Bake for 20-30 minutes. Serve immediately.

Notes

• Blanching the green beans preserves their color and texture. It also prevents loss of the vegetable nutrients.
• Blanching isn’t required, it just gives you a better result. I highly recommend it.
• You can sub out pre-cooked store-bought bacon– watch the ingredients though. Some of them have a strong maple flavor, which will affect the flavor of this recipe.
• Save time by cooking and prepping the bacon, beans, and sauce ahead of time. Store separately. Let beans sit on the counter for 30 minutes to bring to room temperature. If you start with cold beans, you may need to increase cooking time.
• Don’t overcook the bacon. It will crisp up and cook more when you’re cooking the entire dish in the oven. If you start with crispy bacon, it may burn.

Nutrition

Calories: 212kcal | Carbohydrates: 12g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 277mg | Potassium: 297mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1027IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 1mg

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I used to be completely intimidated by preparing a whole turkey. It seemed like so much pressure! No matter where we were on Thanksgiving, there was talk of how the turkey turned out.  

Aunt so and so’s turkey was too dry, someone else’s turkey didn’t cook long enough. My mom’s secret was always to cook it upside down, but that one doesn’t have a great presentation. And trying to time it all so it’s all finished at the same time… stressful!

Just let me bring some side dishes, like cranberry sauce, or green bean casserole (my from-scratch version can’t be beat!), Boursin Mashed Potatoes, or my personal favorite this squash apple cranberry bake.

But then my turn came and I was determined to learn how to do this. I practiced with cooking a whole chicken. And soon I learned, it wasn’t really that hard! I found 3 secrets that guaranteed a perfectly roasted turkey every single time.

I’ve now been making this same recipe for years. There’s just one warning: 

you may win the honor of making the turkey every year with this recipe. 

Secrets for the Best Roast Turkey

So what’s the secret? Well, there are a few proven ways to a perfect turkey. If you use all three, it’s the ultimate recipe. But if that’s too much work for you, then use Secret #3. It’s THE most important one.

Secret #1 Buy a fresh turkey

Fresh is best. I recommend finding a local turkey farm. You’ll need to check with your farm on their practices but here’s what we love about buying fresh particularly from Otto’s:

• naturally grown
• open-air, free-range barns
• Non-GMO feed is grown, mixed and milled at the farm
• anti-biotic free
• hormone-free

This all makes for high-quality meat.

Secret #2 Brine

It’s all about the brine! To brine or not to brine? How do you know? What’s the best recipe? I’ve got you covered.

• only brine fresh turkeys
• never brine a frozen turkey.

Here’s why: Frozen turkeys are injected with a salt solution to help preserve it. This is pretty much brining, except there may be other ingredients in there that you may not be fond of. If you brine that frozen turkey, it will result in a too salty turkey.

Why brine?

Well, think of brining as your insurance. If you’re concerned your turkey might be dry, brining will keep it juicy and moist, even if you overcook it a bit. BUT– you won’t overcook it due to Secret #3.

During brining, the turkey absorbs extra moisture that keeps it moist during and after cooking. And, since it also absorbs the salt, it gets seasoned from the inside out.

It may seem like a big extra step, but I promise you, it’s worth it! And once you get the hang of it, it’s no big deal. Trust me on this. Last year, I cooked 3, yes, count them, THREE turkeys in preparation for my live cooking show on Facebook.

You can watch it here!

Facebook
You Tube

It’s an hour long show, so grab a cup of tea or coffee and hang out. Or, just skip through for the highlights.

Secret #3 Use an Oven Thermometer

If you’re going to skip #1 and #2, this is your guarantee. Secrets #1 and #2 give you the best flavored turkey, #3 gives you a perfectly cooked turkey.

To use an Oven Thermometer, stick it in the breast, kind of at an angle, on the side. The ideal temperature should be 165°. 

The #1 mistake people make when it comes to turkey is overcooking it. Trust the thermometer, it is fail-proof!

How to make Perfectly Roasted Turkey

Step One: Brine Turkey

Only brine if you are using a fresh, never frozen, turkey. Start this process the day before you’re cooking it. It needs to brine 16-18 hours. If you’re not brining, skip to the next step

• Combine ingredients for the brine in a large pot. We’re using Apple cider, water, salt honey, rosemary leaves, orange peels, garlic, peppercorns, and bay leaves.
• Bring it to a boil, and then let it cool. 
• Immerse the turkey into it and let it brine for 16-18 hours.

The biggest challenge is finding space in your fridge to store it for the 16-18 hours. This is one of the times I can be thankful for our cooler climate this time of year. Our garage was at about 39 degrees. So we plop our turkey in a brining bag in a bucket and let it do its thang.

If you’re in a warmer climate, use a cooler to store things from your fridge that you won’t necessarily need access to for the day or two. 

Then, still using a brining bag, place the turkey with the brine in the bag, and then in an extra-large bowl in your fridge. It should be fully immersed, so if it’s not, make sure you are rotating it during the brine time.

Step two: Roasting 

Roasting will happen in two stages at two different temperatures. 

• Heat the oven to 275°.
• Remove the turkey from the brine and rinse it well and place it breast side up in a roasting pan on a rack. 
• Cover it completely with heavy duty aluminum foil. Roast the turkey for 10 minutes per pound.
• While the turkey is roasting, make the flavored butter to baste it with. Combine the butter, orange zest, and rosemary leaves and mix well so all is combined.

• After the first stage of roasting, remove the turkey from the oven, remove the foil and rub the butter mixture all over the skin.
• Raise the temperature of the oven to 350°.
• Insert an ovenproof meat thermometer into the side of the breast of the turkey. Return the turkey to the oven, uncovered.
• Baste with the juices every 30 minutes until the internal temperature has reached 165° and the skin is golden brown.
• Tent it with foil, let it rest for 15 minutes before carving and serving.

Notes

• You may have heard a thermometer has to go into the thigh. Our oven came with a built-in thermometer, and it’s instructions say to stick the probe into the breast. It’s worked every time.
• There are 2 stages of cooking. The first will be 10 minutes per pound, the second stage will be with your trusty thermometer. In my experience, the timing has turned out to be another 3-5 minutes per pound. 
• Let the turkey rest, loosely covered when it’s finished, for about 15 minutes before you carve it. Roasting brings all the juices to the surface, letting it rest allows the juices to soak back into the turkey resulting in an ultimately juicy turkey.

Serve this gorgeous juicy turkey with Sweet Potato Crunch, Homemade Crescent Rolls, and Green Bean Casserole.

How long do you roast a turkey?

How long it takes depends on the size of your turkey, and the temperature. For this recipe, in stage one, it’s ten minutes per pound at 275° In stage two, it’s 3-5 minutes per pound at 350°.

If you had an 18-pound bird, stage one would be 180 minutes, or three hours. Stage two would be from an additional 54 – 90 minutes.

How to keep the turkey warm if it’s done early

Or, maybe the guests are late. Let it rest, loosely covered, 20-30 minutes. Then cover tightly with foil. You can also add some heavy towels on top to maintain the heat. 

How to reheat a turkey

If you want to roast your turkey a day ahead, there are two options for reheating it without drying it out. 

Option 1: Reheat a whole turkey

• Preheat the oven to 350.
• Make sure there are juices in the pan, if there aren’t, add a can of chicken broth. You should still have the turkey on a rack in a roasting pan.
• place an oven thermometer in the breast. Cover the turkey tightly with foil. Heat until the thermometer reads 130°. 

Option 2: Reheat a sliced turkey

• Preheat the oven to 350°.
• Place the sliced meat and legs and wings in a baking dish.
• Pour some broth over the top (about a cup, don’t drown it) and add some pats of butter. 
• Cover tightly with foil and heat for 30-35 minutes.

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Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

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You can also follow along on YouTube and Instagram!

This recipe was adapted from The Pioneer Woman.

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Perfect Roasted Turkey

This will be the Best Roast Turkey Recipe you ever eat! Crisp and golden on the outside, infused with citrus butter and herbs, perfectly juicy and moist on the inside. Here I’m sharing my 3 secrets to perfect roast turkey every time.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Brine time 18 hours hours

Total Time 22 hours hours 15 minutes minutes

Servings 10

Calories 13kcal

Author Chellie Schmitz

Equipment

• Roasting pan with Rack
• Brining bag
• Oven thermometer

Ingredients

Turkey Brine

• 3 cups apple cider
• 2 gallons of water
• 1 1/2 cups fine sea salt
• 2 cups honey or brown sugar
• 4 fresh rosemary sprigs
• 3 oranges
• 5 garlic cloves pressed or minced
• 3 tablespoons tri color peppercorns
• 5 bay leaves
• 1 18 lb turkey

Roasted Turkey

• 1 18 lb brined turkey
• zest of 1 orange
• 1 stick butter softened
• 2 fresh rosemary springs leaves removed and finely minced
• 3 leaves fresh sage finely chopped
• 3 sprigs fresh thyme leaves removed, finely chopped

Get Recipe Ingredients

Instructions

For the brine

• Remove the rosemary leaves off the sprigs. Peel the oranges being careful not to get the pith. A vegetable peeler works great.
• Combine apple cider, water, salt, honey, rosemary leaves, orange peels, garlic, peppercorns and bay leaves in a large pot. Bring to a boil. Allow it to cool and immerse the turkey into it. Store it in the fridge. Brine for 16-18 hours.
• After the brining process, rinse the turkey very well under cold water.

For the turkey

• Heat the oven to 275.
• Place the turkey breast side up on a rack in a roasting pan.
• Cover completely with heavy duty aluminum foil. Roast the turkey for 10 minutes per pound.
• While the turkey is roasting, combine the butter, orange zest, and rosemary leaves and mix well so all is combined.
• After the first stage of roasting, remove the turkey from the oven, remove the foil and rub the butter mixture all over the skin.
• Raise the temperature of the oven to 350.
• Insert an oven proof meat thermometer into the side of the breast of the turkey.
• Return the turkey to the oven, uncovered.
• Baste with the juices every 30 minutes until the internal temperature has reached 165 degrees and the skin is golden brown.
• Remove from the oven, tent with foil and let rest 15 minutes before serving.

Notes

• If you don’t have a pot big enough for all the liquid in the brine, start with just 1 gallon of water. Once you’ve boiled and cooled it, and you have your bird in the brining bag and container, you can add the rest of the water.
• The long prep time includes the brining time, which is 16-18 hours. The cook time will vary depending upon the weight of your turkey.
• An oven thermometer is KEY.
• You may have heard a thermometer has to go into the thigh. Our oven came with a built-in thermometer, and it’s instructions say to stick the probe into the breast. It’s worked every time.
• There are 2 stages of cooking. The first will be 10 minutes per pound, the second stage will be with your trusty thermometer. In my experience, the timing has turned out to be another 3-5 minutes per pound. 
• Let the turkey rest, loosely covered when it’s finished, for about 15 minutes before you carve it. Roasting brings all the juices to the surface, letting it rest allows the juices to soak back into the turkey resulting in an ultimately juicy turkey.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Vitamin A: 55IU | Vitamin C: 0.6mg | Calcium: 22mg | Iron: 0.5mg

The post 3 Secrets to Perfect Roast Turkey appeared first on Art From My Table.

This is a dish that was inspired by my sister. She brought this one year and now no Thanksgiving dinner is complete without it.

Thanksgiving is my favorite holiday. I’m sure you can figure out why, the food of course!

I know the Roasted Turkey is supposed to be the star of the show, but how about those sides? The Green Bean Casserole, the Cranberry Sauce, the Sweet Potatoes, and let’s not forget the Dinner Rolls! I’m getting hungry.

We’re using buttercup squash in this dish because of its sweet flavor and creamy texture. 

Ingredients

• buttercup squash- this is a variety of winter squash that starts early fall and lasts through winter.
  • It looks like a small pumpkin with green skin and orange flesh. 
  • The taste and texture are similar to butternut squash, but they look completely different on the outside. Buttercup squash is a little sweeter.
  • butternut squash works well as a substitute if desired.
• apples- a sweeter apple that cooks down easy is preferred. I use honey crisp.
• fresh cranberries– this will give it tartness. Find these in the produce section of your grocery store.
• butter
• maple syrup– only the real stuff here! 100% pure.
• ground cinnamon, ground nutmeg, ground allspice– perfect warm fall spices.
• pine nuts- toasting these bring out the flavor. you could also use slivered almonds. Pine nuts do tend to be pricey.

Helpful equipment

• Cutting board
• 10 inch Chef’s knife– There are many good brands, this one is a Wusthof. Make sure your knife is sharpened.
• Flat edge ice cream scoop
• Casserole dish

Instructions

There are only a few steps to making this dish come together. Below I will go into more detail for each step.

1. Cut the squash and apples
2. Make the brown butter
3. Assemble the ingredients and bake
4. Toast the pine nuts and garnish

How to cut the squash

There are several ways to prepare buttercup squash, but today’s recipe calls for cutting it into cubes. We’ll need to both cut it and peel it. 

Here’s what I found to be the least complicated.

•  Cut it in half stem to root. Cut it a little off-center, not right through the stem.
• Once you get your big kitchen knife firmly in there, keep pushing the knife down, with a flat hand to protect those fingers! (If it’s really tough, I have been known to pick it up–squash, knife and all– and give it a good whack, then another to cut it through).
• Scoop out the seeds, then turn it flesh side down and cut it into slices.
• Then cut the flesh away from the skin, as if you are taking the rind off of a watermelon.
• Then cut it into bite-size pieces.

Tips for working with squash

•  Put the squash in the microwave for a few minutes to soften the skin. 
• Use an ice cream scoop with a flat edge (like the one shown) to scoop out the seeds. Life-changing!

Make the brown butter

Brown butter is the secret ingredient that takes this dish over the top. It has a lovely nutty flavor.

• Melt one stick of butter on medium heat in a small saucepan. Make sure your pan isn’t a really dark one so you can see the color of the butter. 
• It will foam up, let it continue to cook, stirring occasionally until you have a nice golden brown color, about 3 minutes.
• You’ll get some solid bits on the bottom of the pan. To get rid of those, run it through some cheesecloth, or a fine mesh sieve. If you don’t have either of those a coffee filter will do. 

Assemble the ingredients

• Combine the cut squash, apples, and cranberries in a large bowl.
• Add the cinnamon, nutmeg, maple syrup, and brown butter and stir to combine.
• Transfer the mixture to a 9×13 dish and bake at 375° for 35-45 minutes, until the squash is tender.

Toast The Pine nuts

You can toast the pine nuts either in a small pan over the stove or in the oven. They’ll take about 5-10 minutes.

On the stovetop: Heat a small skillet over medium heat. Add the pine nuts, toss occasionally, until they start to deepen to a nice golden color and release a nutty aroma.

In the oven: Place the pine nuts on a baking sheet, place in the oven for 5 minutes. Remove, give them a toss, and return to the oven for another 3-5 minutes. They will deepen to a nice golden color and release their nutty aroma.

Keep in mind, ovens vary, so the times may vary as well. To keep things low maintenance, after the squash is finished, remove it from the oven, and put the pine nuts in. Let them toast, garnish, and serve.

Tell me! What are your favorite Thanksgiving Dishes? What makes it to your table year after year?

More Thanksgiving Show Stoppers

• Sweet Potato Crunch
• Pumpkin Soup
• Apple Crisp
• Chocolate Mousse with Pumpkin whipped Cream
• Turkey Cranberry Pizza (perfect for leftovers!)

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Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

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Squash Apple Cranberry Bake

Buttercup squash, apples and cranberries drizzled with brown butter and dusted with cinnamon and nutmeg, topped off with toasted pine nuts

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 221kcal

Author Chellie Schmitz

Ingredients

• 2 medium buttercup squash peeled and diced
• 3 apples peeled and diced
• 12 ounces fresh cranberries
• 8 tbsp butter
• 2 Tbs pure maple syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 cup pine nuts toasted (slivered almonds can be substituted)

Get Recipe Ingredients

Instructions

• Toast pine nuts, place in a small fry pan over medium heat, tossing every couple of minutes. Alternatively, place them on a rimmed baking sheet in a 350 degree oven for about 5 minutes.
• Brown the butter: Place 1 stick of butter in a small saucepan on medium heat. Allow the butter to foam and continue cooking, stirring occasionally. After 5-7 minutes, the butter should be a nice golden brown color. Strain through a fine mesh sieve or cheesecloth to remove solid bits at the bottom of the pan.
• Combine squash, apples and cranberries in a large bowl.
• Pour browned butter, maple syrup and spices over top and toss to coat well.
• Place mixture in a 9×13 casserole dish and bake at 375 until squash is tender, about 45 minutes.
• Sprinkle toasted pine nuts on top and serve.

Video

Notes

Butternut squash can be substituted for buttercup squash if desired.

Tips for working with squash:

• put it in the microwave for a few minutes to soften the skin, which makes it easier to cut and peel
• Use an ice cream scoop with a flat edge (like in the picture) to scoop out your seeds. This is a game changer! 

Nutrition

Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 91mg | Potassium: 881mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3411IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 2mg

The post Squash Apple Cranberry Bake appeared first on Art From My Table.

Well, most importantly, fresh roasted pumpkin will give your favorite pumpkin recipes the ultimate flavor and texture! 

From creamy pumpkin soups and sauces to moist bread and muffins and of course pumpkin pie, you won’t regret it, and will probably never buy canned again. 

It’s also much healthier when made from scratch. There’s no preservatives or questions of what’s in it. 

Stock your freezer and you’ll be set for the season, or that Pinterest inspiration.

Homemade is best

I really enjoy making staple items from scratch. It didn’t used to be that way, I didn’t know any different. But over the last 10 years, I’ve experimented with loads of recipes where I’ve taken a homemade approach.

And what I’ve learned, is that besides being so much better for you (which was the reason I started), is that my recipes just tasted a whole lot better. And isn’t that the joy in eating?

I love gathering around the table with my family and friends and providing them with something super delicious and mouthwatering. Food brings people together.

Store-bought vs homemade

Some canned pumpkin puree is actually made from one or more types of winter squash. This is an interesting article on what you might find in a canned variety.

I have been making pumpkin puree from scratch for a long time. Once you do it, it’s so hard to go back to the canned stuff!

I always bought ‘100% pure pumpkin’ when I bought it canned, but this? Oh my! It is a bajillion times better.

In our recipe today, we are only using pumpkins. Nothing else. And that’s how I always make it.

Ingredients

• pie pumpkins– These are the smaller pumpkins, often referred to as ‘sugar pumpkins’. You can find them in the produce section of your grocery store when they are in season. Or, get them from your local farmer’s market.

Instructions

Before you begin, preheat the oven to 350°

Step One: Cut the pumpkin

• Using a sharp Chef’s knife, cut the stem off the pumpkin
• Cut the pumpkin in half lengthwise down the center.
• Remove the seeds and pulp (you can roast the seeds later)

This one, in particular, has a flat edge that works wonders. It was completely accidental how I figured this out.

Now that I’ve been using it, I would buy one just for this purpose. It is so much easier than a typical spoon.

Step Two: Bake the Pumpkin

• Bake the pumpkin cut side down for an hour (you can line your rimmed baking sheet with foil for easy cleanup if you want to).
• Remove from the oven, and let cool enough for handling

Step Three: Puree´

• Once the pumpkin is cool enough to handle, use a spoon to scoop out the flesh into a blender or food processor.
• Blend on high until you have a smooth consistency.

I use a Vitamix for this and it is extremely smooth!

Notes

• If you’re only working with one pumpkin, and a blender, you may need to use the tamper to push the pumpkin down into the blade until it gets going. Working with two or more, you won’t have an issue. 
• Freezes GREAT! Make a big batch using several pumpkins and you’ll be ready for all the fall recipes.

Best Pumpkins for puree

The best pumpkins to use are pie pumpkins, also known as sugar pumpkins. They are smaller and rounder than the kind you would carve. They are typically labeled at your grocery store or farm market.

Pie pumpkins are full of flesh that makes it a good choice for cooking. The pulp has a better texture (less stringy) and is sweeter. 

Freezing and Storing

Store fresh pumpkin in the refrigerator for 3-5 days. 

To freeze it, I recommend putting it in ziplock storage bags and freezing it flat. By doing so, you will use your space more effectively, and it thaws out quickly. 

You can also freeze it in glass or plastic mason jars (or any container). It stays good in your freezer for one year. Make sure you leave headroom in your jar.

Thaw before using.

After freezing and thawing, it may be watery. If this happens, place cheesecloth over a bowl, place the pumpkin in it, and let the excess water strain out.

You should only need thirty minutes or so to do this. Check out the video in the recipe card for a visual.

Ways to use

Whether you have a full portion, or you’re just looking for ways to use leftovers, here are some ways:

1. Pumpkin Chocolate Chip Muffins
2. Pumpkin Whipped Cream
3. Pumpkin Overnight Oats
4. Pumpkin Soup
5. Pumpkin Breakfast Cookies
6. Pumpkin Oatmeal
7. Stir some into yogurt with pumpkin pie spices
8. Blend with some cream cheese and pumpkin pie spices for a quick dip
9. Make a Pumpkin smoothie with vanilla yogurt, milk, and cinnamon
10. Pumpkin pancakes
11. Pumpkin French Toast Casserole
12. Pumpkin Butter
13. Pumpkin Spice Latte’

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Homemade Pumpkin Puree

Once you make your own pumpkin puree, you may never buy canned again. It’s easier than you think and you can stock up and freeze it for all your pumpkin inspirations!

Course how to, kitchen basics

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 2 cups

Calories 1kcal

Author Chellie Schmitz

Equipment

• Rimmed baking sheet
• Blender or food processor
• Ice cream scoop or large spoon

Ingredients

• 1 pie pumpkin also known as sugar pumpkin

Get Recipe Ingredients

Instructions

• Remove the stem and cut pumpkin in half length wise.
• Scoop out seeds and pulp.
• Place pumpkin halves flesh side down on a rimmed baking sheet
• Bake in a 350 degree oven for 45-60 minutes. It should be fork tender.
• Remove from the oven and cool until you can handle it.
• Scoop out the flesh and place in a Vitamix, blender, or food processor, and puree.
• Use immediately, store in the fridge for a week, or in your freezer for one year.

Notes

Yields 2 – 2 1/2 cups of pumpkin puree’

After freezing and thawing, it may be watery. Put cheese cloth over a bowl, pour the puree on top of the cheesecloth, and let the water drain out before using. This is optional, depending on what you are using the puree for. 

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 1mg | Vitamin A: 41IU

The post How To Make Pumpkin Puree appeared first on Art From My Table.

Fresh green beans, fresh mushrooms, even the crispy onions are homemade. The sauce is creamy and delectable.

There are no cans involved in this recipe. The result is absolutely delicious! It is seriously the best green bean casserole I’ve ever had.

Raise your hand if Green Bean Casserole makes it to your Thanksgiving table every year. It seems like every family has it’s ‘must-haves’ at the Thanksgiving table. This is one of ours.

From Scratch Vs. Classic

In my opinion, making something from scratch always tastes better than canned. For Example, Pumpkin puree, Cranberry sauce, and Chocolate Pudding are much more flavorful fresh. 

When I was younger, as in before I was the one cooking the Thanksgiving dinner, I didn’t like this dish all that much. It was mushy, a bit slimy, and I don’t actually like mushrooms. 

Also, I’ve never been a fan of canned vegetables, which the classic recipe calls for. Or canned cream soups for that matter. Especially when you pour it out of the can and it’s a big solid gel-like plop. Ick. 

When I was nominated by my family to make this a few years ago, I thought, there has got to be a better way. And I was right. I scoured the internet and found I found this recipe at Smitten Kitchen. And she nails it. There is nothing I would change. 

Now, this dish is devoured every year by my family, I’m lucky if there are leftovers.

How to make fresh Green Bean Casserole

This is completely from scratch. It does take a little more effort than the traditional Green Bean Casserole, but it is SO worth it. I promise.

If it feels like this is more effort than you care to make, then check out Garlic Butter Green Beans or Air Fryer Green Beans, they are both full of flavor and would make a great addition to your table.

There are three parts to this recipe. The crispy onions, the green beans and finally the mushroom sauce.

Before you begin: 

Prepare the vegetables so everything comes together efficiently.

• Slice the onions- I like to use a Mandolin to get them 1/8 inch cut, and all even. But caution: They are very sharp! I even got stitches once. You can easily slice them with a knife too. 
• Wash, snap, and cut the green beans
• Slice or chop the mushrooms- for a shortcut, you can purchase mushrooms already sliced. 

Step One: Make the Crispy Onions

• Dredge the onion slices in the flour mixture.
• Heat the oil on medium-high. It’s ready when a drop of water sizzles.
• Working in batches, drop some onions in the hot oil and fry until just golden in color. They only need a few minutes.
• Remove from the oil with a slotted spoon or a round mesh skimmer. Place them on a rack over a baking sheet lined with paper towels to absorb drips. 

The crispy onions can sit out at room temperature for up to 1 day. I make mine the day before and lay a paper towel over top, just to protect them. And to remind everyone not to eat them. They are addicting! 

Step Two: Blanch and shock the green beans

• Bring a large pot of water to a boil.
• Place the beans in the boiling water and immediately set a timer for 5 minutes
• While the beans are cooking, prepare an ice bath. Fill a large bowl with cold water and ice. 
• After the 5 minutes, remove the beans from the stove, strain, and immediately place in the ice bath. 

Blanching and shocking the beans helps to cook and tenderize them. They will turn a bright green color and the texture is perfectly crisp tender.

Step Three: Make the mushroom sauce

• Melt the butter over medium high heat, add the mushrooms, salt and pepper and cook until the mushrooms start releasing their juices, about 3-5 minutes.
• Add the garlic, saute’ for one minute
• Add the flour and stir until the mushrooms are fully coated
• Add the broth 1/4 cup at a time, stirring constantly. Let it thicken before adding the next 1/4 cup of broth. Do this until all the broth is used. Simmer for another minute.
• Add the cream and nutmeg and return to a simmer for 5 minutes.

Your house is smelling pretty amazing right now! If you’ve ever wondered what a good substitute for cream of mushroom soup is– this is it!

 Assembly

• Add the beans and toss in the sauce so everything is coated. 
• Top with the onions and bake at 400 for about 15 minutes, or until the sauce is bubbling and the onions are a shade deeper.

Expert Tips:

• When crisping the onions, the first batch doesn’t cook quite as quickly. On the second or third batch, you may need to reduce the heat.
  
• Fry the onions until just golden, they will brown up further in the oven.
  
• I love making this in a cast-iron skillet and then transferring it to the oven. You can easily make this in whatever skillet works for you. If you don’t have an ovenproof skillet, after mixing the beans and sauce, transfer it to a 9×13 casserole dish, top with the onions, and cook.
  
• If you’re needing to keep the casserole warm due to sharing oven space, cook it without the onions on top. Remove from the oven and cover it with foil. Just before serving, top with the onions and put it back in the oven for a few minutes to warm up the onions.

Make ahead instructions

Up to three days ahead: Make the beans and the sauce. Store individually, not mixed, in the refrigerator. 

One day ahead: make the onions. Store them at room temperature, loosely covered.

It is possible to combine the beans and sauce, transfer to a 9×13 dish, cover well, and freeze. Then you would thaw it in the refrigerator before baking it. I think it turns out best when done fresh, however, this is an option. The onions do not freeze well.

Follow these instructions for heating:

1. Mix the beans and sauce and stir well to coat.
2. Place in a 350° oven for 15 minutes.
3. Remove from the oven, and top with the crispy onions, return to the oven for another 15 minutes or so, until the sauce is bubbling. If the onions are added for the whole time, they will brown up too much.  

Variations

• Add some shredded parmesan cheese to the sauce. Melt it in after adding the cream.
• Add some cooked bacon pieces after combining the sauce and the beans.
• Bake the onions instead of frying them. You can lay the dredged onions out on a baking sheet. Bake at 350 until golden. I tried this one year, but I wasn’t as happy with the results.

Storing Green Bean Casserole

Homemade Green Bean Casserole will stay edible and delicious in your fridge for three to five days. The onions will not be as crispy the second time around, but it is just as flavorful. 

Freeze leftovers

Technically, you can freeze them, just remember the texture of the onions won’t hold. 

Reheating Instructions

In the oven: Preheat the oven to 350. Loosley cover the casserole with foil, you want some air to be able to flow through. I just lay foil over the top, don’t seal it. Bake until heated through, 20-30 minutes. The last few minutes, remove the foil to crisp up the onions. 

In the microvave:  Individual portions work best in the microwave because of the small space. Loosely cover with paper towel or a vented microwave cover. Heat for 2 minutes at 50% power. It’s always best to reheat food in the microwave on less power. That way it’s not getting cooked again. The onions will not crisp in the microwave.

Easy Homemade Green Bean Casserole is the perfect side dish to your Thanksgiving Turkey. It also goes well with this Braised Beef recipe. But, don’t save it just for Holidays, it’s a great addition to Easy Roasted Chicken and Stuffed Flank Steak.

What makes it to your Thanksgiving table every year?

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Homemade Green Bean Casserole

A fresh take on the traditional side dish made with all natural fresh ingredients! No cans!

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 139kcal

Author Chellie Schmitz

Ingredients

• 2 medium yellow onions halved and thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko breadcrumbs
• 1/2 teaspoon sea salt
• black pepper freshly ground, to taste
• Vegetable oil for frying
• 1 1/2 pounds fresh green beans ends trimmed and cut in half

for the sauce

• 3 tablespoons butter
• 12 ounces mushrooms thinly sliced or coarsely chopped
• Freshly ground black pepper
• 3/4 teaspoon salt
• 2 garlic cloves minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon ground nutmeg

Get Recipe Ingredients

Instructions

Crispy Onions

• Toss onion with flour, breadcrumbs, salt and pepper.
• Heat a 1/2-inch or so of oil in a 12-inch skillet until a drop of water flicked into it will sizzle.
• Add onions, working in batches, and fry until a light golden brown (they’ll get more color in the oven) Remove with a slotted spoon,lay onions on paper towels to drain.
• Repeat with remaining onions.
• Set aside.

Green Beans

• Heat water to boil in a large pot, add green beans
• Cook green beans for 5 minutes.
• Drain beans and immediately put them in an ice water bath to stop cooking.
• Preheat the oven to 400.

Mushroom Sauce

• melt butter over medium-high heat in a 12-inch cast iron skillet.
• Add the mushrooms, salt and pepper and saute them until they start releasing their juices, 3-5 minutes.
• Add the garlic and saute for one minute.
• Add the flour and stir it until the mushrooms are fully coated.
• Add the broth, 1/4 cup at a time, stirring constantly.
• Simmer for 1 minute, then add cream and bring back to a simmer,
• Add nutmeg and continue cooking until the sauce thickens, about 5 to 6 minutes, stirring frequently.
• Add the cooked green beans to the sauce and stir well.
• Place the mixture in a 9×13 baking dish and top with the crispy onions.
• Bake for 15 minutes at 400 degrees.

Notes

• When crisping the onions, the first batch don’t cook quite as quickly. On the second or third batch, you may need to reduce the heat.
• Fry the onions until just golden, they will brown up further in the oven.
• I love making this in a cast iron skillet and then transferring it to the oven. You can easily make this in whatever skillet works for you. If you don’t have an oven proof skillet, after mixing the beans and sauce, transfer it to a 9×13 casserole dish, top with the onions, and cook.
• If you’re needing to keep the casserole warm due to sharing oven space, cook it without the onions on top. Remove from the oven and cover it with foil. Just before serving, top with the onions and put it back in the oven for a few minutes to warm up the onions.

Make Ahead Instructions:

Up to three days ahead: Make the beans and the sauce. Store individually, not mixed, in the refrigerator. 

One day ahead: make the onions. Store them at room temperature, loosely covered.

It is possible to combine the beans and sauce, transfer to a 9×13 dish, cover well, and freeze. Then you would thaw it in the refrigerator before baking it. I think it turns out best when done fresh, however, this is an option. The onions do not freeze well.

Follow these instructions for heating:

1. Mix the beans and sauce and stir well to coat.
2. Place in a 350 degree oven for 15 minutes
3. Remove from the oven, and top with the crispy onions, return to the oven for another 15 minutes or so, until the sauce is bubbling. If the onions are added for the whole time, they will brown up too much.  

Nutrition

Calories: 139kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 476mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 749IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 1mg

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The post Homemade Green Bean Casserole appeared first on Art From My Table.

Ahhh, Fall! The cooler crisp air, the vibrant leaves, and a whole new season of eating. It’s time for Baked Apples, your favorite chili, Apple Crumble Cake, and salted caramel everything! And of course, this Apple Crisp, which is what I’m sharing with you today!

I’ve taken all the things I love about Apple Crisp and made it into a better for you option. Can it really be? It’s a great question and fair for sure. I love taking indulgent desserts and creating a healthier option, and that’s exactly what we have here. 🙂

Clean substitutions

Apples are already good for you, you know what they say… “An apple a day…” It’s just that with traditional apple crisp, we load it up with sugar, and that’s where I think we can improve.

Here are ways to make that Old Fashioned Apple Crisp better for you:

1. Substitute the sugar with an all natural stevia based sweetener. I used Swerve in this recipe to replace the granulated sugar and the brown sugar, and I was VERY impressed. No one could tell.
2. Don’t use processed sugar at all. Using ingredients like 100% maple syrup and honey are great natural substitutes
3. Cut back on the sugar. In other words, use less, like 50% less. Depending on the apples you use, you can really cut back on the sugar and you still have an amazing dessert! Some apples are more sweet, some more tart. But either way, you don’t want to cover up the taste with too much sugar.
4. Replace the all purpose flour with whole wheat pastry flour, or almond flour, or even a whole grain unbleached all purpose flour.
5. Add protein. You could add collagen protein right into the topping mixture to give it a boost.

Apple variety recommendations

• Granny Smith
• Honey Crisp
• Golden Delicious
• Baldwin
• Cortland
• Cameo
• Gala
• Ida Reds
• Crispin
• Empire
• Fuji

If you like a more tart variety, choose Cortland, Cameo, or Baldwin. If you like a sweeter variety, choose Honey Crisp, Crispin, Empire or Fuji. SO MANY APPLES! 🙂

Instructions

Step One: Make the topping

• Whisk the flour, sugars and salt.
• Cut in the butter with a pastry blender until it resembles course crumbs.
• Add the oats and walnuts with your hands and mix well.
• Cover and refrigerate while you prepare the other steps.

Step Two: Make the filling

• Place dried cranberries and apple cider in a small sauce pan, bring to a boil and simmer for a few minutes to reconstitute the cranberries.
• Core, peel, and slice the apples and place them in a large bowl
• Add drained cranberries, salt, flour, lemon juice and cinnamon to the apples, mix well.

Step Three: Bake

• Place the apple mixture in a cast iron skillet or 9 x 13 inch pan. One of the things I love about cast iron pans is their versatitlity to cook everything from steaks to desserts.
• Add the streusel topping and bake in a preheated 350 degree oven for 50 minutes

If you’d like to, you can serve this with vanilla ice cream and caramel sauce.

Okay, so that’s going to make it less healthy, but either way, you’ll enjoy it! This is seriously the best ever apple crisp!

More apple recipes

• Apple Butter
• Baked Apples
• Apple and Peanut Butter Overnight Oats
• Squash Apple Cranberry bake
• Apple Cider Pork Chops
• Apple Pie Smoothie

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Healthy Apple Crisp

You’ll fall in love with this healthier version of the traditional apple crisp. We’ve lightened it up by using less sugar and all natural ingredients. Get ready to impress! 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 615kcal

Author Chellie Schmitz

Ingredients

Streusel Topping

• 1 1/2 cups whole grain unbleached all purpose flour you can use almond flour, whole wheat pastry flour, or another variety as well.
• 3/4 cups Swerve granulated sugar can use regular sugar if desired
• 3/4 cups Swerve brown sugar can use regular brown sugar if desired
• 1/4 tsp salt
• 1 cup butter cold and diced
• 3/4 cup old fashioned rolled oats
• 3/4 cup walnuts chopped

For the filling:

• 3/4 cup dried cranberries
• 3/4 cup apple cider
• 4 pounds apples cored, peeled, sliced (about 9 apples) I like Honey Crisp or Granny Smith
• 2 tbs lemon juice
• 1/2 cup maple syrup 100% pure
• 2 tbsp flour
• 3/4 tsp cinnamon
• Vanilla Ice Cream for serving, optional
• Salted Caramel Sauce for serving, optional

Get Recipe Ingredients

Instructions

For the Topping:

• Preheat oven to 350.
• For the streusel, whisk together the flour, sugars, and salt in a bowl.
• Cut butter into flour mixture using a pastry blender until it resembles coarse crumbs.
• Mix oats and walnuts into flour mixture with your hands until thoroughly combined; cover and refrigerate.

For the Filling:

• Place cranberries and apple cider in a small sauce pan and bring to a boil. Simmer for a few minutes until the cranberries are plump.
• Toss together apples, cranberries, maple syrup, lemon juice, 2 tbs flour, cinnamon, and 1/4 tsp salt in a large bowl.
• Transfer apple mixture to a Cast Iron Skillet, or a 9×13 inch baking dish, (or 2 pie dishes work too).
• Cover apples with streusel and bake until apples are tender, about 50 minutes.
• Let apple crisp rest on a cooling rack 30 minutes before serving. Serve warm topped with vanilla ice cream and caramel sauce

Nutrition

Calories: 615kcal | Carbohydrates: 117g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 282mg | Potassium: 423mg | Fiber: 8g | Sugar: 46g | Vitamin A: 832IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2mg

The post Apple Crisp With Cranberries appeared first on Art From My Table.

These are my all-time favorite pumpkin muffins. I make them every year. Multiple times. To me, the addition of chocolate chips is what makes this recipe extra delicious. Especially dark chocolate!

Why you’ll love this recipe

Easy and quick to make.
Better for you without sacrificing flavor.
Freezes well.

Key Ingredints and Substitutions

• Flour– All purpose works great here, but if you want a little more nutrition, try whole wheat, or whole wheat pastry flour. Whole wheat flour will make them a bit more dense.
• Pumpkin Puree– FRESH IS BEST! But canned pumpkin will work fine. See my tutorial on how to make your own pumpkin puree’. If you use canned, make sure you are using 100% pumpkin, not pie filling or one with extra ingredients.
• Coconut Oil– Lighter and better for you than vegetable oil. If you want to lighten it up further, you can use apple sauce in place of it (in addition to the apple sauce listed below).
• Unsweetened Apple Sauce– An amazing substitute for fat in this recipe. Apple sauce keeps it moist and light but without the extra heavy calories.
• Sugar- Use regular sugar, or a sugar substitute such as Swerve. I only reccomend sugar substitutes that are stevia based, as they are all natural and not loaded with chemicals. You can also swap this out for maple syrup or honey if you want an unrefined sugar.
• Mini chocolate chips– My favorite is dark chocolate but use what you like best. If you want to reduce the sugar in this recipe further, Lily’s chocolate chips work great! They are made with stevia instead of sugar. I prefer the mini size here as I like how well it distributes througout the muffin, but regular size works fine.

How to Make Healthy Pumpkin Muffins

Step One | Combine the wet ingredients

• Add eggs, oil, applesauce, pumpkin, and sugar to a medium size bowl.
• Whisk together until combined.

Step Two |  Combine the dry ingredients

• In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice together.

Step Three | Blend

• Pour the wet ingredients into the dry ingredients.
• Stir until just combined.
• Fold in the chocolate chips

Step Four | Fill and bake

• Fill muffin wells 2/3rds of the way full
• Sprinkle a few extra chocolate chips on top (optional).
• Bake at 400 for 16-20 minutes.

If you’re like me and can’t resist a cozy pumpkin bake, these muffins hit all the right notes — sweet, spiced, and just the right amount of indulgent. And if you’re leaning into all things pumpkin this season, these Pumpkin Pie Crescent Rolls are another fun and easy treat to try.

Chef’s Tips and Variations

• If your coconut oil is solid, gently warm it in the microwave until it is liquid and room temperataure.
  
• These work well as mini muffins too. Just make sure you check them after about 12 minutes, they shouldn’t need to bake as long.
  
• “Folding” in the chocolate chips simply means to gently turn the batter over with your spoon or spatula until they are evenly mixed in. It’s a very gentle way of mixing. Overmixing can result in tough or dry muffins. 
  
• I’ve lightened up these muffins by using coconut oil and applesauce to replace the traditional fats. You can take it a step further with any or all of these options:
  • Use unsweetened applesauce to replace all the fats (coconut oil here).
  • Use whole wheat pastry flour or whole wheat white flour
  • Use unrefined sugar, such as maple syrup or honey.
  • Use 85% dark chocolate. This is naturally low in sugar. If you can’t find it in chips, get a bar and chop it up.
    
• You can use muffin liners, grease a traditional muffin tin, or use Silicone. I’ve become a huge fan of the silicone trays over the years. No greasing the pan, and you just can’t beat the clean up. Mine are from Bon Cook, but they are quite pricey, Here’s a more affordable one on Amazon.

Frequently Asked Questions

Serving Suggestions

These pumpkin muffins are perfect with a cup of coffee for breakfast. Or serve them alongside a tasty bowl of Healthy Turkey Chili or Butternut Squash Soup. They also make a lovely afternoon snack. There is no bad time to eat these!!

Storing and Freezing

You can store these in an airtight container at room temperature for up to four days. Muffins are best stored at room temp. Refrigerating them can change the texture.

These muffins freeze very well! I love to have an extra batch in the freezer.

• Place them in a zip lock freezer bag or other air tight container.
• Release as much air as possible.
• Freeze for up to six months.

Don’t forget to label and date the bag.

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Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Healthy Pumpkin Chocolate Chip Muffins Recipe

Perfectly moist soft pumpkin muffins with chocolate chips. With a few ingredient swaps these are lighter and better for you.

Course Dessert, muffin

Cuisine American

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Cooling time 10 minutes minutes

Total Time 36 minutes minutes

Servings 24

Calories 249kcal

Author Chellie Schmitz

Cost $10

Equipment

• Traditional muffin pan with liners, or silicone muffin pan

Ingredients

• 4 eggs
• 1/2 cup coconut oil warmed to room temperature, you can substitute unsweetened applesauce if desired
• 1 cup unsweetened applesauce
• 2 cups pumpkin puree homemade is what I use, canned is fine
• 1 1/2 cups sugar
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 12 ounces semisweet mini chocolate chips

Get Recipe Ingredients

Instructions

• Preheat oven to 400.
• Mix eggs, oil, applesauce, pumpkin, and sugar together, stir well.
• In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
• Pour the wet ingredients into the dry ingredients and stir until combined. Do not over stir.
• Fold in chocolate chips.
• Generously fill 24 greased or paper-lined muffin cups (No need to grease if you're using silicone muffin trays).
• Bake at 400 degrees for 16-20 minutes.
• If using a traditional muffin pan, cool 10 minutes before moving muffins to a cooling rack. If using a silicone pan, cool completely before transferring to an airtight container.

Notes

• If your coconut oil is solid, gently warm it in the microwave until it is liquid and at room temperature.
• These work well as mini muffins too. Just make sure you check them after about 12 minutes, they shouldn’t need to bake as long.
• I’ve lightened up these muffins by using coconut oil and applesauce to replace the traditional fats.
• You can use muffin liners, grease a traditional muffin tin, or use Silicone. I’ve become a huge fan of the silicone trays over the years. No greasing the pan, and you just can’t beat the clean up.
• “Folding” in chocolate chips simply means to gently turn the batter over with your spoon or spatula until they are evenly mixed in. It’s a very gentle way of mixing. Overmixing can result in tough or dry muffins. 
• This recipe makes 24 generous muffins. If you want a smaller batch, hover over the number of servings in the recipe card and use the slider to adjust the amount.

Nutrition

Calories: 249kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 202mg | Potassium: 190mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3227IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

The post Healthy Pumpkin Chocolate Chip Muffins appeared first on Art From My Table.

Chocolate mousse is always a good idea — rich, creamy, and just indulgent enough. But what makes this version extra special is the pumpkin whipped cream. Light, spiced, and slightly sweet, it brings a cozy fall vibe to every bite and pairs perfectly with the deep chocolate flavor.

I just can’t come up with words good enough to describe this. I just know you’ll want it for all occasions.

Chocolate really is the answer to just about everything. Whether you’re celebrating, stress baking, or just want a little something special, this mousse delivers. It’s rich, velvety, and made even better with that spiced pumpkin whipped cream on top. A little cozy, a little indulgent, and definitely worth making.

I’ve never met a chocolate dessert I didn’t love. From mousse to Flourless Chocolate Cake, to cozy treats like hot cocoa bombs or brownies — I’ll take them all. And don’t even get me started on those Chocolate Hazelnut Drop Cookies. Rich, comforting, and a little indulgent — chocolate just never lets me down.

Quick Easy Chocolate Mousse

A few weeks ago, I was invited to present at the Country Living Fair in Atlanta Georgia. My friend Stacey (from Little Figgy Food) and I collaborated and did a cooking demo “Easy Dinner Ideas for Stress Free Entertaining”.

We talked about some of our favorite recipes, like bacon wrapped apricots (the hit of every party), Roast Beef Cheat (a must have!), and these balsamic brussels sprouts.

We decided for the dessert portion to blend one of her recipes and one of mine together to create a new one. And that’s what you get today!

So the chocolate mousse recipe originated here. Today I’m sharing it with my pumpkin whipped cream. I think this will make a perfect AND EASY PEASY addition to your Thanksgiving meal. Or… just because.

I know, people do pies at thanksgiving, I never did really fit in…

Notes about Quick Easy Chocolate Mousse

• There’s only a few ingredients, so it really is quick to make
• Needs a couple hours to set up, so plan accordingly
• For the sweetener in the pumpkin whipped cream portion, you can substitute a stevia based sweetener if you’d like. I often use Truvia.
• Check a conversion chart if you’re not using the sugar
• I recommend fresh pumpkin puree, but you can used canned as well.
• A microplane zester works great for shaving some chocolate on top.

Are you ready to make this super duper quick easy chocolate mousse with pumpkin whipped cream?? It’s kind of a mouthful. Oh! Did you get that? “mouthful”?! Sometimes I crack myself up. 😀 😀

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Easy Chocolate Mousse with Pumpkin Whipped Cream

Decadent. Silky. Smooth. An easy recipe for a delicious dessert.

Course Dessert

Cuisine American

Prep Time 2 hours hours 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 2 hours hours 18 minutes minutes

Servings 8

Calories 597kcal

Author Chellie Schmitz

Ingredients

MOUSSE

• 2 cups Whipping Cream chilled
• 12 oz semisweet Chocolate Dark/Plain, chips or bar broken into chunks (do not use unsweetened)
• 5 Tbls Honey

PUMPKIN TOPPING

• 1 cup heavy whipping cream
• 2 Tbsp powdered sugar
• ½ cup fresh pumpkin puree or canned
• 1 tsp pumpkin pie spice
• 1 tsp sugar

Get Recipe Ingredients

Instructions

Mousse

• Stir 3/4 cup of the cream, chocolate and honey together in a medium saucepan over low heat. Keep stirring until the chocolate is melted and the mixture is smooth and blended well.
• Remove from heat and Cool, stirring occasionally.
• While the chocolate is cooling – in a large bowl, beat 1 1/4 cup of cream until soft peaks start to form.
• Fold the cream into the chocolate mixture, in 2 – 3 separate additions until each addition is well incorporated.
• Divide the mousse into eight 3/4 cup dishes. (Can get up to ten 1/2 cup servings)
• Refrigerate mousse until set, at least 2 hours.
• Once mousse is set and serving time is close, prepare the topping.

Pumpkin Whipped Cream

• Place heavy cream & powdered sugar in a stand mixer, beat on high until stiff peaks form
• Combine pumpkin puree, pumpkin pie spice and sugar, mix well.
• 10. Fold pumpkin puree into whipped cream until mixed well. Top each dish of chocolate mousse with the whipped cream. Garnish with shaved chocolate if desired. Keep chilled until ready to serve.

Notes

You can make the mousse 1-3 days ahead of time. Prepare the whipped cream the same day. 

Nutrition

Calories: 597kcal | Carbohydrates: 36g | Protein: 4g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 124mg | Sodium: 39mg | Potassium: 344mg | Fiber: 3g | Sugar: 26g | Vitamin A: 3715IU | Vitamin C: 1.2mg | Calcium: 90mg | Iron: 3mg

The post Chocolate mousse with pumpkin whipped cream appeared first on Art From My Table.

I’ve partnered with Stonyfield Yogurt and King Arthur Flour to bring you this recipe. All opinions are my own.

After all the preparations for Thanksgiving dinner, you might feel a little burned out on cooking the next day. Isn’t that why we love leftovers? Whenever I host a big event like this, I’m typically cooking for days. But, that’s what makes it go so smoothly, a little at a time.

Two ingredient pizza crust

Making this pizza is stress-free. It’s so incredibly easy. Did someone say 2 ingredient crust?? Yes I did! Did you know you can make pizza crust with just flour and Greek yogurt? I had heard of this and needed to try it.

If you’re looking for more of a traditional pizza dough that comes together just as quick, try this No Yeast Pizza Dough.

Seriously the easiest homemade pizza crust ever! All you do is mix the flour and yogurt until it comes together, knead it a bit and roll it out. What a way to add some extra protein to your pizza!

I’m a big fan of King Arthur Flour because of it’s high quality, best of the best ingredients. We also love Stonyfield yogurt. Oh my goodness, how did I ever get by without Greek yogurt? Okay, so they are all good, but I think we go through about 3 quarts of Greek a week.

Stonyfield is made without any artificial hormones, antibiotics or GMO’s, which is just one of the many reasons we love it.

Note~

You will need self rising flour for this recipe, however, if you don’t have that kind, just add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each 1 cup of flour and you’re good to go.

Lately, I’ve been making our pizza in a cast iron skillet. Loving the crispy outside, soft and chewy inside this method gives. Plus, it’s super quick. See how to do that in this Rustic Harvest Vegetable Pizza.

Turkey Cranberry Pizza

The flavors of goat cheese and cranberry sauce is amazing. Tangy and sweet, plus you have a little saltiness from the turkey and the walnuts get just perfectly toasted. Here’s a quick and easy recipe for homemade cranberry sauce. I make it every year for Thanksgiving

mmm! Turkey Cranberry Pizza just might be come your new favorite year round pizza!

Looking for more leftover ideas?

• Turkey Pot Pie
• Turkey Chili–This recipe uses ground turkey, but you could easily sub it out for left over turkey meat. YUM!

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Turkey Cranberry Pizza Recipe

Perfect twist on Thanksgiving leftovers with a super easy 2 ingredient crust that’s de-lish!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 485kcal

Author Chellie Schmitz

Ingredients

• 1 1/2 cups King Arthurs Self Rising Flour
• 1 cup Stonyfield Greek Yogurt
• 1/4-1/2 cup cranberry sauce
• 1 cup Monterey Jack cheese shredded
• 1/2 cup cooked turkey cut in bite sized pieces
• 1/2 cup chopped walnuts
• 2-3 oz crumbled goat cheese
• 2 tablespoons fresh rosemary leaves stems removed (no need to chop)

Get Recipe Ingredients

Instructions

• Preheat oven to 400
• Combine flour and yogurt in a stand mixer with a dough hook and mix on low until dough comes together.
• Remove dough and place on a floured surface, knead for a few minutes.
• Roll out dough to desired pizza size
• Heat a cast iron skillet on medium high heat with a bit of vegetable oil in it.
• Place dough (carefully–pan is hot!) in the skillet and cook until it bubbles up, about 5 minutes.
• Remove from heat and add cranberry sauce, monterey jack cheese, turkey, walnuts and goat cheese.
• Place in the oven for 10 minutes or until cooked through.
• Sprinkle with rosemary and serve.

Notes

If you don’t have self rising flour, you can make it. Add 1 1/2 teaspoons of baking powder and 1/4 tsp salt to each 1 cup of flour.

You can mix and knead this dough by hand if you don’t want to use a stand mixer

Nutrition

Calories: 485kcal | Carbohydrates: 45g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 238mg | Potassium: 218mg | Fiber: 2g | Sugar: 9g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 1mg

I would love to connect with you! Let’s keep in touch, follow me on Facebook, Twitter, Instagram and Pinterest.

The post Turkey Cranberry Pizza appeared first on Art From My Table.

Raise your hand if you like brussels sprouts! Okay, so if you didn’t raise your hand, you are not alone!! (used to be me too.)

Brussels sprouts can be a pretty divisive side dish. While some people LOVE them, most guests typically pass the bowl to the next person at the table without a second thought.

If you’re one of those people in the second group, I’m here to change your mind about brussels sprouts!

This recipe is a game-changer, I promise you! I have made these dozens of times, and all the haters changed their minds.

How to Roast Brussels Sprouts

To make the best brussels sprouts, you really need to take the time to roast them.

Giving your brussels sprouts time to cook through while roasting in the oven enhances their flavor and improves the texture of the vegetables. 

Perfectly cooked Roasted Brussels Sprouts are slightly sweet, a little crisp, and mildly flavored.

But if you’re not a fan of brussels sprouts or haven’t tried cooking them before, you might be wondering how to do it.

The good news is roasting them is one of the easiest ways to cook them!

Ingredients:

FOR THE BRUSSELS SPROUTS

• Brussels sprouts
• Olive oil
• Salt and pepper

FOR THE REDUCTION:

• Balsamic vinegar
• Pomegranate juice
• Brown Sugar

On top of only needing a few ingredients, you also only need a few minutes of prep work to start roasting your brussels sprouts.

One of the keys to properly roasting vegetables is high heat, so the oven will need to be preheated to 400 degrees.

STEP ONE- Prepare the brussels

To get an even bake on your vegetables, it’s important to take the time to trim and slice your brussels sprouts before they go in the oven.

• Wash the sprouts to remove all the dirt and debris.
• Slice the tough stem off the top of each sprout.
• Slice each brussels sprout lengthwise from the tip to the end.
• Place the sprouts on a large rimmed baking sheet, drizzle oil toss them to evenly distribute the oil. Then season with salt and pepper.

AFMT PRO-TIP! No need to remove damaged or wilted leaves off the outside, they will fall off naturally when you trim them.

STEP TWO- Roast the vegetables

• Place the brussels in a pre-heated 400° oven
• Roast for 20-25 minutes, they should be golden

STEP THREE- Make the reduction

While your brussels sprouts are roasting, make your pomegranate balsamic reduction to drizzle over the crispy sprouts after they’re finished baking.

While this may sound like a complicated sauce to make for such an easy side dish, a reduction is actually very easy! 

• Place the sugar, pomegranate juice (make sure it’s 100% juice), and vinegar in a small sauce pan over medium high heat.
• Bring to a boil, and then reduce the heat and simmer until the sauce is reduced by half.

NOTE: The sauce will become thicker upon standing, but initially after reducing, it should cling to a spoon.

If your sauce cools down and becomes hard, don’t fret, just gently heat it to the consistency you’d like.

While sauce is reducing, prep the pomegranate arils, if using.

AFMT PRO-TIP! The easiest and cleanest way to release pomegranate seeds (called arils) is to do it in water.

Cut the pomegranate in quarters, then one at a time put the quarter under the water in a bowl. Using your fingers, bend the peel back a bit and gently pull the seeds out. The seeds will sink and the white pithy part will float, making it easier to separate.

STEP FOUR- Garnish & Serve

By now, your brussels sprouts are probably finished cooking to a nice, crisp texture.

• Place the sprouts in a serving dish
• Drizzle with the sauce
• To add a little bit of flair to your dish, garnish the side dish with a handful of pomegranate arils.

This delicious side really is one of the best roasted brussels sprouts recipes! It was so good, in fact, that my kids couldn’t get enough of them!

Notes/Variations for Roasted Brussels Sprouts

• You can make a ‘plain’ or unflavored balsamic reduction, just omit the pomegranate juice and reduce the sugar.
  • Sugar adds a nice sweetness, but if you like savory and tangy, you can actually skip the sugar altogether. If you’re watching your sugar intake, feel free to use an alternative, I like Swerve Brown.

• Substitute a seasoned salt for regular salt
• Add some fresh herbs (such as rosemary or thyme) after roasting, and before serving. Make sure what you choose pairs well with your seasonings.
• Add freshly grated parmesan cheese
• Add bacon – Try these Brussels Sprouts With Bacon and Balsamic.

Faq’s

What to serve with Brussels Sprouts

This easy side goes well with a variety of main dishes!

Pork. Brussels sprouts complement the flavor of several pork cuts, including pork chops and tenderloin.

• Maple Mustard Pork
• Apple Cider Pork Chops
• Grilled Pork with Cherry Salsa
• Balsamic Pork chops

Chicken. Whether you’re serving roasted chicken or chicken breasts, thighs and legs, these easy roasted brussels sprouts will taste amazing. Here’s a few to try:

• Grilled Teriyaki Chicken
• Panko Chicken with Grapefruit Sauce
• Skinny Orange Chicken
• Sheet Pan Chicken Thighs

Pasta. Skip the salad the next time you make a pasta dish and serve some roasted brussels sprouts instead. 

Beef. Brussels sprouts also go well with beef dishes, including steaks and beef roasts, making them a great option for any weeknight dinner. Some of my favorites:

• Stuffed Flank Steak
• Braised Beef
• Mongolian Beef

More Side Dishes

• Perfect Asparagus
• Easy Roasted Vegetables
• Instant Pot Wild Rice
• Spaghetti Squash
• Green Beans
• Sweet Potato Crunch

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Print

Roasted Brussel Sprouts

Roasted brussel sprouts with a sweet and tangy balsamic glaze

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 136kcal

Author Chellie Schmitz

Cost $5

Equipment

• large rimmed baking sheet

Ingredients

• 1 pound brussels sprouts
• 2 tbsp Olive oil
• salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1/2 cup pomegranate juice I like POM, make sure it is 100% juice
• 1/4 cup brown sugar

Get Recipe Ingredients

Instructions

• Preheat oven to 400°
• Prepare your brussels sprouts. Cut off very bottom of the stem, then slice the sprouts in half lengthwise.
• Place on a rimmed baking sheet, drizzle with the oil, then toss to evenly distribute the oil. Season with salt and pepper.
• Bake for 20-25 minutes until slightly golden.
• Meanwhile, combine the vinegar, sugar and pomegranate juice in a small saucepan.
• Bring to a boil, over medium high heat, then turn it down just a bit so it's to a simmer.
• Reduce to about a half of a cup. This will take about 10-15 minutes. See notes for more details. Once it's reduced, turn off the heat and set it aside.
• Place the Brussels sprouts on a serving dish and drizzle with the glaze. Garnish with pomegranate arils (optional).

Notes

• As you are reducing the balsamic reduction, you’ll see a ‘line’ in the pan where the sauce was. This will help you know when you have reduced by half. You can always measure it too.
• The reduction will become thick enough to ‘coat’ a spoon, but it’s still liquid-y. 
• It will thicken as it cools, so if it’s coating a spoon but not as thick as you want it, let it cool a bit.
• If you find it too thick as it cools, it may have cooked too long. No worries, just warm it up to drizzle consistency.
• Store left over reduction in the refrigerator for up to two weeks.
• Don’t stop at brussels sprouts, it’s great on other veggies and protein.

Nutrition

Calories: 136kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 413mg | Potassium: 362mg | Fiber: 3g | Sugar: 16g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 40mg | Iron: 1mg

Update Notes: This post was originally published on August 26, 2016, but was updated with some more information, step by step instructions, and updated notes and tips in January of 2021.

The post Oven Roasted Brussels Sprouts with Balsamic Reduction appeared first on Art From My Table.

Sometimes the simplest sides are sensational with a little added seasoning. These beans are one of my favorite go-to side dishes.

I love this roasting method because it’s quick, it’s only five ingredients, and it creates the perfect amount of crispness in the green beans every time! You may also be interested my Air Fryer Green Beans, they are zesty, healthy, and have a wonderful texture as well.

Even for the pickiest veggie eaters, the added sweetness and touch of butter flavoring makes these green beans irresistible.

Served straight from the oven, add this recipe to any dinner recipe. Some of my favorites include:  Apple Cider Pork Chops, Savory Grilled Chicken, and Braised Beef.

Why you’ll love this recipe

Key Ingredients and Substitutions

• Green Beans – To ensure your produce is fresh, look for a vivid green color. They should be crisp, and make a snapping noise when you break them. There should not be any dark green patches or limpness. 
  
•  Brown Sugar– Adds a bit of sweet. For a slightly healthier sugar, you can use coconut sugar, or go sugar free with a stevia based sweetener like Swerve Brown
  
• Garlic – Fresh is best! Use a press for easy prep. You could also use the jarred kind that is already minced, or garlic powder. If you use powder, use a scant teaspoon.
  
• Butter– Need I say more? Ha! I use unsalted butter because I like to control the amount of salt. Flavor is what it’s about. You can use olive oil, but it taste slightly different.